The operator provided a metal probe thermometer, chlorine and quat. test strips and an Employee Health policy at this time.
Note: Discuss with the operator the proper operation (chemical or high temperature) for the AutoChlor warewashing machine.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers were observed on the cookline and in the bottom cabinet of the dining area wait station.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses ( a styrofoam cup was observed in the bulk salsa (at the kitchen wait station area), the ice scoop was observed laying on top of the ice machine and a cup was observed used to scoop sugar at the dining area wait station.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use wet wiping clothes were observed on the cookline).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the AutoChlor chemical dishamchine pre-rinse sink.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners/sanitizers were observed not properly labeled, at the bar area.
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.
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02/12/2016 | Routine | |
Cooling charts and cooling methods instruction sheets and thermometer, a calibration log and instruction information was issued to the manager, Mr. Choto at this time.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: A large covered plastic container of burrito sauce (prepared and dated Monday-9/28) measured 58F-63F, in the protein walk-in cooler. The burrito sauce was noted not being adequately cooled to prevent the growth of harmful bacteria. The operator voluntarily discarded the TCS food product.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: A large container of white sauce, in the beer walk-in cooler, multiple TCS food products stored in the cookline refrigerated drawer unit, and hamburger patties in the cookline under counter cooler were cold holding at improper temperatures. The operator rapidly cooled the food items.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution at the 3 compartment warewashing sink.
Correction: Obtain a quaternary ammonium 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 (repeated violation)
Observation: he bottom leftmost drawers of the cookine refrigerated drawer unit were unable to close properly/remain flushed to the unit. Elevated food product temperatures were noted.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing ceiling tiles were noted in the chemical dishmachine area
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/29/2015 | Follow-up | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy at this time
- Critical: Cooling*
Observation: Covered pans of cooked seafood mixture & shredded chicken (prepared 9/15) were noted not being adequately cooled to prevent the growth of harmful bacteria ( shredded chicken-48F, seafood mixture-66F & flan-46F).
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Large containers of salsa, in the beer walk-in cooler, multiple TCS food products in the protein walk-in cooler,and TCS food items in the cookline under counter cooler and refrigerated drawer unit and diced tomatoes, on the dining area cart, were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution at the 3 compartment warewashing sink.
Correction: Obtain a quaternary ammonium 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: The walk-in cooler was observed with elevated TCS food products temperatures, as well as an ambient air reading of 466 degrees F. The operator called for servicing of the unit.
Correction: Repair the walk-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the grill refrigerated drawer unit was observed torn and the leftmost drawers were unable to close properly/remain flushed to the unit.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the scrape sink basin, at the AutoChlor dishmachine/warewashing area.
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.
- Light Bulbs Protective Shielding
Observation: Light bulb in hood, over the conveyor oven, was 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: Missing ceiling tiles were noted in the chemical dishmachine area
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/16/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted and visible.
No violation noted during this evaluation. | 04/16/2015 | Follow-up | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
The follow-up inspection will be conducted on/about April 8, 2015
- Person in Charge
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation
Observation: Soiled single-use gloves still in use. Gloves not being changed by dish washer who is loading and unloading dishes.
Correction: Discard gloves once soiled.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The cheese sauce pulled from walk-in cooler and placed into hot holding cabinet was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All TCS in the walk-in cooler cold holding at improper temperatures. Chopped tomatoes on the guacamole cart holding at improper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Toilet Rooms - Enclosed
Observation: Toilet room in the kitchen is not completely enclosed. Door has 3 - 4 inch gap underneath.
Correction: Provide toilet rooms that are completely enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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04/01/2015 | Routine | |
NOTES:
* All violations corrected at the time of inspection.
* Monitor COLD-HOLDING & COOLING practices to ensure safe temperature and time control parameters are being met to prevent potential bacterial growth.
* COLD-HOLDING FOODS SHALL BE MAINTAINED AT 41F DEGREES.
* COOLING FOODS SHALL BE COOLED FROM 135F TO 70F WITHIN 2 HOURS & FROM 70F to 41F WITHIN 4 HOURS (6 TOTAL).
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: CORRECTED. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Mashed potatoes cooling in the Walk-in Cooler for greater than 6 hours observed with an internal food temperature of 47 degrees at the time of inspection.
Correction: DISCARDED. TCS foods shall be cooled from 135-70 degrees within 2 hours, and if that is achieved, from 70-41 degrees within an additional 4 hours (6 hours total).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Flan & Milk cold-holding in the Left True 2DR Low Cooler- server line was observed with an internal temperature greater than 41 degrees at the time of inspection.
Correction: RELOCATED AT THE TIME OF INSPECTION. Monitor cold-holding practices to ensure internal food temperatures of 41 degrees or less to prevent potential bacterial growth.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: OBTAINED AT THE TIME OF INSPECTION. 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.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The ambient air temperture of the Left True 2DR Low Cooler- server line was observed at 57 degrees at the time of inspection.
Correction: DISCONTINUED THE USE OF THE LEFT TRUE 2DR LOW COOLER AT THE TIME OF INSPECTION. All cold-holding equipment shall be operational and in good repair to effectively maintain internal food temperatures at or below 41 degrees to prevent potential bacterial growth.
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12/11/2014 | Routine | |
A standardization inspection was conducted in lieu of a routine.
No violation noted during this evaluation. | 08/06/2014 | Training | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. All sanitizer set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible.
Additional food temperatures (degree Fahrenheit) pico de gallo 35, 38, 38, sour cream 35, 38, 39, 38, guacamole 39, chicken 175+, 168, 177, 169, seafood chimichanga mix 148, beef 171, 164, 189, 183, pork 173, sauces 180+, 178+, 187, sauces 32, 34, 37, 36, breaded chicken 40, 40, 41, 38, 39, 38, 39, macaroni & cheese 41, 41, 39, 40, chicken wings 39, 40, 40, 39, 37, 38, 37, 39, corn salsa 29, green sauce 157, diced tomatoes 34, 35, 34, 34, sliced tomatoes 35, 38, 34, 34, salad mix 40, 39, steak 36, 36, 35, 35, 36, 37, 39, 39, 37, 34, 34, 37, cut green & red peppers 38, cut onions 38, beef 47-50 (current prep), mahimahi 38, 38, 37, 37, 35, 37, 36, 35, tilapia 39, 39, 40, 37, 37, 36, 36, 35, 39, beef 38, 38, 38, 37, 37, 39, 40, 32, tuna 41, 41, 37, 37, 36, 38, 37, 36, 37, 40, chicken 168, shredded cheese 38, 36, 36, 39, 41, 39, pork 39, 40, guacamole cart items 37-40, lobster mix 38, scallops 38, 36, 36, 37, 36, 38, Mexican sausage 33, 34, 33, 36, 36, 39, 32, 33, chipotle sauce 137, 138.
Cooking temperatures: shrimp tostadas 211, 218, 198, steak fajitas nachos 180+, 198, 201, 188, chicken fajitas nachos 189, 200, 178, 179, 192, 183, shrimp nachos 200+, 193+, beef taco salad 178, 173, 181, 199, 192, chicken fajitas salad 189, 192, azteca salad 177, 182, beef burritos 180, 187, 169, 192, 201, 189, 184, steak tacos 191, 183, 187, 191, 196, chicken taco salad 189+, 193, 203, California fish tacos 189, 180+, 211, 218, 219, shrimp tacos 200, 193, 191, 190, steak burritos 178, 189, 183, 193, burrito mex 186, 183, 192, 191, 190, 178, beef quesadilla 178, 182, 169, 187, 192, 189, chicken quesadilla 186, 195, 178, 172, beef tacos 180, 189, 187, 188, 192, 169, 178, 172, beef enchilada 181, 184, 178, 177, 169, 172, shrimp 201, 209, 198, 197, 189, 192, chicken 200, 191, 187, 193, beef 189, 169, 167, 202, 203, mushrooms 200, vegetable mix 204, 198, 189, 201, 212, chile relleno 180, 187, 192, 194, 184.
- Critical: Hands - When to Wash*
Observation: The dish washer was observed loading dirty dishes into the dish machine then unloading clean dishes without adequate hand-washing.
Correction: Instruct all dish washers to wash hands between loading dirty items and unloading clean items.
- Gloves - Use Limitation (corrected on site) (repeated violation)
Observation: Single-use gloves while worn during multitask food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by installing a new door sweep on the exterior door.
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03/14/2014 | Routine | |
Notes:
Improper cooling observed during follow-up inspection today. Discussed and show proper way of cooling food using ice bath.
Sandwich unit have been repaired and now supporting cold holding temperature of 41 F or less.
- Critical: Cooling* (repeated violation)
Observation: Cooked seafood mix noted not being adequately cooled to prevent the growth of harmful bacteria. Seafood was cooked the day before.
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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 VAT sink and hand sink near grill are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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11/08/2013 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
The follow-up inspection will occur on November 8, 2013.
Discussed proper cooling methods with PIC.
Working order was placed to get sandwich unit repaired.
- Gloves - Use Limitation (repeated violation)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Cooling*
Observation: Cooked seafood mix noted not being adequately cooled to prevent the growth of harmful bacteria. Seafood was cooked the day before.
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.
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 - Cold Holding* (corrected on site) (repeated violation)
Observation: All PHFs inside large sandwich unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Large sandwich unit was observed in a state of disrepair. Internal temperature of the unit found at 48 F.
Correction: Repair sandwich unit/adjust to 41 F or less to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink and hand sink near grill are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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11/01/2013 | Routine | |
All violations have been corrected since the last inspection. Refrigeration is working properly, thermometers present in each refrigeration unit.
Again, discussed proper hand washing procedures with kitchen staff.
No violation noted during this evaluation. | 07/12/2013 | Routine | |
Notes:
Large make-up table next to the steam table is not supporting cold holding temperature at 41 F or less. Food can be stored in the top portion of this unit only if food items are stored on ice and cold holding temperature is monitored.
Plumbing connections under both hand sinks in the preparation area are leaking. Repair plumbing connections, do not cut hot or cold water off.
Discussed proper hand washing and glove changing procedures with kitchen staff.
Walk-in cooler had been repaired and observed at 39 F.
The follow-up inspection will occur on July 12, 2013.
- Gloves - Use Limitation (repeated violation)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All food items inside large make-up tables cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Large make-up table across from grill and large make-up unit to the left from the grill observed in a condition that prevents necessary maintenance. Internal temperature registered at 42 F and 56 F.
Correction: Repair both make-up tables to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/08/2013 | Follow-up | |
All critical violations must be corrected by the time of the reinspection, which will occur on Monday, July 8, 2013
Notes:
Provide training on proper hand washing and glove changing among employees.
Provide thermometers for each refrigeration and hot holding unit and monitor refrigeration and food temperatures every day. Calibrate food thermometers once a week. Discussed calibration methods.
- Person in Charge
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employee is drinking from an uncovered container in the food preparation area next to the ready-to-eat food.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All food items inside walk-in cooler and both large make-up tables cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the hot holding unit, small and large sandwich units and low reach-in cooler near grill.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in cooler, large make-up table across from grill and large make-up unit to the left from the grill observed in a condition that prevents necessary maintenance. Internal temperature registered at 49 F, 56 F, and 60 F.
Correction: Repair walk-in cooler and both make-up tables to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal containers and pans 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: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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07/03/2013 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. The sanitizing bucket set-ups were adequate.
Additional food temperatures (degree Fahrenheit) pico 37, sour cream 37, shredded lettuce 37, sliced tomatoes 38, diced tomatoes 37, salsa 34, 34, 36, 40, white sauce 38, 41, 41, 38, beef 38, tuna 37, 37, 38, steak 36, 39, 33, 34, 36, 36, chorizo sausage 35, 36, rice 206, 202, seafood mix 147, cut peppers 36, 36, 38, cooked pasta 37, 38, 37, mashed potatoes 157.
cooking temperatures: chicken 193, 188, 197, 201, 189, shrimp 188, 196, 198, 203, 200, chorizo sausage 209, 211, 187, chicken with chorizo sausage 199, 213, beef chimichangas 187, 193, 194, tilapia 187, 184, 179, enchiladas 203, 186, 200, 196, burritos 167, 189, 192, 178, 203.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee was observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
|
03/29/2013 | Routine | |
Additional Food Temperatures:
Shredded Beef(HH)- 163, Pulled Pork(HH)- 144, Mashed Potatoes(HH)- 143, Refried Beans(CH)- 39, Cooked Pasta (CH)- 33, Corn Salsa(CH)- 37, Raw Chicken, Beef, Shrimp, Pork, Tilapia(CH)- 32-39, Shredded Beef(CH)- 34, White Salsa(CH)- 40.
NOTES:
* All violations corrected at the time of inspection.
* Verified employee health policy, food thermometer, sanitizing dish-machine, sanitizing concentrations, and test kit.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Metal dishware 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station(s) in the kitchen is being used for purposes other than washing hands.
Correction: The handwash facilities identified above is to be used for washing hands only
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12/12/2012 | Routine | |
*** Training inspection conducted with district standardization officer and manager ***
No violation noted during this evaluation. | 02/03/2012 | Routine | |
All critical violations must be corrected immediately.
Clean and well maintained facility. A chlorine sanitizer in use and at the proper concentration.
- Critical: Cooling*
Observation: Refried beans was made the day before todays inspection and was found at 54 F in the Walk-in Cooler. Also seafood mix was made and immediately placed in the refrigerator.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) refried beans, cooked pork, Spanish rice, seafood mix and other food items 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.
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01/07/2011 | Routine | |
Non-critical violations must be corrected within 30 (thirty) days.
- Cooling Methods (corrected on site)
Observation: The cooked shrimp was found in the prep cooler at 117 F.
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.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) is not available.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the several cold holding units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Clean containers and pans 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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09/27/2010 | Routine | |
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