Facility has added a dishmachine.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. In the prep unit facility had chicken stored over beef.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Operator corrected the food storgae order during the inspection.
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02/03/2016 | Risk Factor | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw beef..
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process. Operator put the beef in refrigeration during the inspection.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. For cooling the chip salsa kust made found in a sealed container 5 inches deep.
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. Had the operator put the chip salsa in the walk in freezer until it reaches 41 degrees. Temperature of the salsa was measured at 75.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the bottom of the three door glass case cooler cold holding at improper temperatures
Correction: Operaot rrelocated the food during the inspection it appeared to be a blocked air flow issue. Food above the burrito sauce found 41 degrees or less. .
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the entrance to the walk in freezer bare wood is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the back preperation area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the the hoses and trash can in front of the sink preventing its use. Operator also put paper towels and soap at the handsink.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in freezer. Light bulb is burned out.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls under and behind eqipment in the kitchen and the preperation areanoted 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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08/06/2015 | Routine | |
Operator to verify cooling methods. Leaving cooling logs for the operator to verify cooling method record logs for one week then submit to the health department,
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Pork and ground beef noted not being adequately cooled to prevent the growth of harmful bacteria.
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. Operator agreed to discard foods not cooled properly during the inspection leaving cooling logs for the operator to verify cooling methods operator to submit completed logs with in 1 week of all products cooled with in that time to the health department. Discussed using small containers and the walk in cooler to cool foods properly.
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04/28/2015 | Risk Factor | |
Discussed cooling methods, reheating and employee health with the operator.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The chicken tamales 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. Operator agreed to discard and agreed for this product to heat to order during the inspection.
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12/10/2014 | Risk Factor | |
Operator has taking appropriate action to ensure cooling and reheating. The two door refrigerator operating at 39. The homestyle refrigerator cooler to be track operating 42-43 turned all the way up.
No violation noted during this evaluation. | 08/12/2014 | Follow-up | |
A follow up inspection will be conducted on or around the 12th of August for the repeat violations observed above. Operator to track two door unit to verify cold holding temperatures of 41 degrees or less.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The cheese dip, enchilada sauce, Verde sauce and beef tips was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. Operator reheated all these items to above 165 during the inspection.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Salsa, cheese dip, and enchilada sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
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. Operator agreed to discard these items today during the inspection operator to track cooling methods leaving cooling logs for the operator.
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08/04/2014 | Risk Factor | |
Operator is in need of more shelving in the two door unit. Leaving cooling logs for the operator to verify cooling methods of all products.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The Cheese dip, beans, and sauces was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. Operator reheated items on the stove to above 165 during the inspection.
- Critical: Cooling* (corrected on site)
Observation: Beans refried noted not being adequately cooled to prevent the growth of harmful bacteria.
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. Operator voluntarily discarded during the inspection. Leaving cooling logs to verify cooling methods discussed using shallow pans and the spped racks in the Walk in cooler.
- Cooling Methods
Observation: The methods used for cooling were not adequate. For burrito sauce and chip salsa.
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. Operator palced chip salsa in wilk in cooler during the inspection and agreed to track that it gets below 41 degrees with in the next 4 houtrs. Discussed putting the cans of tomatoes in the cooler a day or two before making the salsa.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the alot of refrigeration.
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.
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04/03/2014 | Routine | |
This is an opening inspection Facility is permitted to operate before hard opening.
Operator to call Fire Marshall concerning placement of the equipment under fire suppression under the hood.
Operator to have bathroom doors self-closure put back on and a covered trash can in the women's bathroom.
Handwashing signs at all handsinks.
Leaving cooling logs and employee health information for the operator will email other food safety information to the operator.
Operator to provide cooling logs during the 30 day inspection that cooling methods have been verified.
Operator clean the vents in the kitchen.
No violation noted during this evaluation. | 03/12/2014 | Pre-Opening | |
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