- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the three vat sink
Correction: Manager reminded the employee who then, washed hands in the handsink. ALL food employees shall wash their hands in ONLY a designated handsink.
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03/04/2016 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Employee Health policy in place. Facility observed neat and clean. Sanitizer observed at acceptable level and facility has test kit. Thank you.
No violation noted during this evaluation. | 09/09/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. Employee health policy in place. Manager calibrated thermometer during inspection. EHS provided information regarding Active Managerial Control.
IMPORTANT: Remember to obtain the letters of farm-raised catfish, shrimp and tilapia and fax or email to my attention within 10 days.
Thank you. If you have any questions, please feel free to call the health department.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Bottle of cooking oil below the cookline, per manager contained cooking oil.
Correction: Manager labeled oil during inspection. Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: A rice scoop was stored in the rice with the handle of the scoop touching the rice.
Correction: Store the rice scoop with the handle up when stored in the rice. During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths on the counter, wet, in between uses. Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Manager relocated the wet wiping cloths to the wet wiping cloth bucket. Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): Tilapia, catfish, shrimp
Correction: Within 10 days either fax or email the copy of the letter(s) showing that the above fish is farm raised and pellet fed with a formulated feed that does not contain live parasites. I have provided you with a copy of my business card which contains my email/fax. To obtain the letter(s) contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Equipment / Good Repair / Components / Gaskets
Observation: The sink stoppers to the three vat sink and the manager is using plastic wrap to plug the sink to hold water.
Correction: Within 90 days, replace the sink stoppers.
- Utensils in Good Repair / Discard
Observation: The microwave plate inside the microwave is cracked and chipped.
Correction: Within 90 days, repair or replace the microwave plate to ensure that it is intact, smooth and easily cleanable. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
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03/16/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist (EHS) recommended that manager review employee health information with staff at least once a month.
EHS discussed cooling methods and procedures with manager.
- 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: whole chickens and cooked noodles from last night inside of True 2dr upright refrigerator
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. Whole chickens and cooked noodles were discarded at time of inspection.
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08/19/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 06/30/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
No violation noted during this evaluation. | 11/08/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Raw catfish and tilapia are farm raised and pellet fed. EHS observed information on box.
No violation noted during this evaluation. | 06/10/2013 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken stored over raw pork in Turbo air freezer and raw chicken stored over beef in True 2 door refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Boiled yuca cooling for more than 24 hours in the True 2 door refrigerator observed at 46°F. Note: Discarded.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Boiled yuca in a big plastic container with lid closed. Discussed proper cooling methods and provided handouts and cooling sign.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Shredded mozarella cheese -- Superior 3 door refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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: Pupusa, pico de gayo, boiled yuca, soup -- Superior 3 door and True 2 door refrigerators.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged: Superior 3 door refrigerator.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Chlorine santizing solution was not observed with an acceptable concentration. Observed the sanitizing solution in the wet wiping bucket and 3-vat sink with a concentration of 0ppm.
Correction: A chlorine (bleach) sanitizing solution shall have a concentration between 50-100ppm.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers (cinnamon and ground cumin) were observed reused for the storage of chicken and beef condiments.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Coffee filters were observed stored unprotected at the next to the coffee machine in kitchen.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
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11/23/2011 | Routine | |
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