The operator provided a metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection.
Note: Discussed cleaning frequency with the manager on duty, at this time.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the front service rightmost small maketable unit was observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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: on the facing and on the gaskets of the refrigeration units, hood system filters, metal surface of the front cookline hood system and storage shelving units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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12/21/2015 | Routine | |
Temperatures on the steam table were much better. Staff are keeping product covered with plastic wrap until it is close to opening time.
Sour cream in the top right side of the MUT cooler is still warm. This is thought to be due to the proximity to the slot where squeeze bottles of product are stored. Continue to try and figure out a way to rearrange the product in the top slots to reduce the effect of warmer temperatures on TCS product near/around the bottle slot compartment.
The chip pans were clean in the dish storage area, but the bus tub of lids is an issue. Running your hand over the lids leave you with a greasy film. This is thought to be due to the wash water not being changed out frequently enough to break down greases and oils. Change wash water as often as necessary to prevent any greasy build-ups from remaining on clean dishes.
Wet stacking is better. Sections have been removed from bus tubs to allow drip water to drain out. Minimal moisture seen today.
PIC stated they are going to start using a deeper pan for the sour cream stored in the top right side of the MUT cooler. It runs 7-8 degrees warmer in that spot compared to other compartments. If this doesn't work they consider writing up a time policy for this one item in this one location.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: large metal pans used for holding chips were stored with clean dishes and were heavily soiled. A large number of clean lids were stored inside of a container that had standing water in the bottom.
Correction: Clean and sanitize these surfaces for food contact.
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09/03/2015 | Follow-up | |
Notes:
1. The fly problem is better today, with only a few present. PIC stated a lot of cleaning and bleaching of drains has been done. The pest controller has been out once, and is due out again this Wednesday. Qdoba as a company has moved away from using vector lights and does not allow fly strips. Continue to aggressively keep up the cleaning and bleaching of drains.
2. Same issues present today with dirty dishes stored with clean, wet stacking, and lids floating in water while in storage. This is unacceptable and needs to be addressed immediately.
3. Lids are not being kept on the diced/chopped meats on the service line and that's why temperatures are dropping below 135 F even before the facility opens for business.
4. The chopped steak in the hot box may be extra that was prepared for catering this morning, but product must be at proper temperatures before being placed in the unit. Hot boxes are designed to maintain product temperatures, but generally do not heat it up.
5. Rear steam well temperatures were better today with product being covered and not yet chopped up.
6. All kitchen staff must wear hair restraints while handling food. All drinks must be consumed with lids and straws.
Make sure all items are addressed before the next follow-up!
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Diced chicken (on the serving line) and steak (in the hot box) hot holding at improper temperatures prior to facility opening for business.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sour cream in the top wells of the left MUT cold holding at improper temperatures.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: large metal pans used for holding chips were stored with clean dishes and were heavily soiled. A large number of clean lids were stored inside of a container that had standing water in the bottom.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the metal rack shelving used for clean dishes and chemicals 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Assorted metal and plastic 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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08/17/2015 | Follow-up | |
Notes:
1. No food item should be taken from the WIC and placed in the hot box to be warmed up. Only two hours are allowed for heating product initially (to 135 F) or when reheating product.(165 F).
2. Dirty dishes should NOT be stored on clean shelving. Extensive scrubbing is needed on the chip pans.
3. The metal shelving rack for clean dishes by the 3-vat sink needs to be scrubbed down well. Grease build-ups and debris hanging off is evident.
4. Measures must be taken to avoid wet stacking, and then not contaminating tubs of other dishes stored below dripping items.
5. Flies are out of control. Vector light is currently broken and a new one is on order. Follow-up inspection is scheduled after new light is installed. Suggest purchasing fly strips and hanging them up in non-food prep areas ASAP!
6. Suggest keeping lids on pans on the serving line prior to opening to help stabilize/maintain temperatures.
7. Suggest keeping ice or ice water in the containers holding individually portioned cups of salsas and sour cream in the top wells of the left MUT cooler.
8. ServSafe manager information being emailed to inspector.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Diced chicken and steak (on the serving line)
Correction: black beans and steak (in the hot box) hot holding at improper temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Guacamole, sourcream, and portioned salsas and sourcream (all in left MUT) cold holding at improper temperatures
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: large metal pans used for holding chips were stored with the clean dishes and were heavily soiled. A large number of clean lids were stored inside of a container that had standing water in the bottom of it.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the metal rack shelving used for clean dishes and chemicals 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.
- Equipment and Utensils, Air-Drying Required
Observation: Assorted metal and plastic 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: Pests-Controlling Pests*
Observation: Adequate methods are not being used to control pests (flies). Present throughout the kitchen and dining area. Vector light is broken and a new one is on order.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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08/05/2015 | Routine | |
If product, (such as pico), is going to be portioned during busy periods, only do a small layer to avoid elevated temperatures. May want to also put ice in the container.
Clean first shelf under grill.
Colander designated only for rinsing black beans should be washed, rinsed and sanitized at least every four hours.
Recommended posting illness policy, (which is on page 15 of employee handbook), somewhere in the kitchen for easy referencing.
Frequent hand washing noted.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Black beans on the serving line hot holding at improper temperatures. Product was reheated to 175 degrees F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Portioned pico and corn/black bean mixture cold holding at improper temperatures. Product was voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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02/27/2015 | Routine | |
NOTES:
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Observed good hand-washing practices, verified calibrated metal stem thermometer, verified quatnary ammonium concentration, verified quatnary ammonium test kit, and employee health policy verified with an employee at time of inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensil (ice scoop) stored with handle fully submerged under ice.
Correction: RELOCATED FOR CLEANING & SANITIZING. 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.
- 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: interior surfaces of the ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: The mop sink is not maintained in good repair: no hot water.
Correction: Plumbing shall be maintained in good repair and proper function.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: No hand-washing sign located at the cook-line hand-washing sink.
Correction: A sign notifiying food employees to wash hands shall be posted to encourage hand-washing practices as needed.
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09/24/2014 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer (tested at 300 ppm), 3-vat setup, and test kit. Reviewed employee health policy.
Sanitizer must be mixed with 75 F water for accurate testing.
Hoods cleaned in April 2014.
Dish washers must look over dishes to ensure all food residues have been effectively removed. Dirty dishes should NOT be stored on clean dish shelving.
Dishes must be allowed to air dry.
A wicker basket is NOT an approved food contact surface!
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Black beans and diced chicken hot holding at improper temperatures in the FWE hot box.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the basket used to store taco salad shells is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Place a liner or clean linen napkin in the bottom of the basket (paper used to line bowls/baskets for customers) to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: assorted metal pans stored to the left of the 3-vat sink had food debris/residues on them
Correction: onion slicer/dicer had dried food debris
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Assorted metal 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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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05/02/2014 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer (re-mixed upon request), 3-vat setup, and test kit. Reviewed employee health.
Inspector mentioned the issue with the basket not being an approved food contact surface in 5/13 inspection. The basket must be COMPLETELY lined if it is to be used. Food should not come in contact with the basket itself.
Dishes must be allowed to air dry (unstacked and inverted) before being placed stacked on the storage shelving.
Black beans are portioned, bagged, and submerged in an ice water bath for proper cooling. The beans had not yet been placed in the ice bath when the temperature was checked.
Pull out cook line equipment on a routine basis to gain access to grease build-ups/residues.
Sanitizer should NOT be mixed with hot water -- only room temperature to allow for proper testing.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Heavily soiled sanitizer buckets on the serving line.
Correction: Replace wiping cloths and sanitizer water once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surfaces of the woven basket that taco salad shells are stored in is not designed or constructed to be smooth and can not be easily cleaned.
Correction: Replace the basket with a container that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. If a liner is to be used in the basket it must cover the entire inner surface of the basket (not just the bottom).
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Containers on storage shelving 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Grease build-ups noted along the cook line underneath the equipment 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.
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01/14/2014 | Routine | |
NOTES:
* No PHF/TCS foods being stored in small front right MUT.
* Form 1-B given to PIC.
* Verified calibrated food stem thermometer, sanitizer concentrations, and sanitizing test kit.
- Equipment - Good Repair and Proper Adjustment
Observation: Small MUT on serving line was observed in a state of disrepair and damaged.
Correction: Repair the small MUT on serving line 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 thesmall MUT on serving line, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/18/2013 | Routine | |
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Excellent temperature control today.
Notes:
1. Flat iron steak packaging says the product is non-penetrated solid. The label proceeds to stay beef contains up to 10% of solution of water, seasonings, etc. Facility's standard is to cook it to 150 F. Beef tips are cooked to 165 F+.
2. Make sure the bottom as well as sides of the basket that is used to store taco shells is lined with paper at all times to prevent contact of the product with the basket.
3. Facility has gotten rid of exterior grease trap and now has a small unit that is stored under a shelving unit in the back of the facility.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Metal pans and mixing bowls were found stacked while wet after cleaning and chemical sanitization. Bowls were not inverted for draining.
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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05/10/2013 | Routine | |
Vector light has been reinstalled in the kitchen. Coving repair work under the 3-vat sink and by the WIC has also been addressed as noted in 11/12 inspection.
Adequate thermometer, 3-vat sink setup, quaternary ammonia sanitizer buckets, and test kit. Reviewed employee health.
Delivered new health permit. Facility will be undergoing some remodeling in April.
No violation noted during this evaluation. | 02/01/2013 | Routine | |
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