The purpose of this inspection was to conduct a risk factor assessment. Chlorine concentration 3 vat sink: 200 ppm. The following good retail practices were discussed during the inspection: 1) replace damaged gaskets on Superior 2 dr UR cooler.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Several food employees donned gloves at the start of the inspection, but failed to wash their hands prior to donning the gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. NOTE: Discussed with CFM who discussed with employees.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
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. NOTE
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen was filled with utensils at the start of the inspection, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Discussed with CFM who discussed with employees.
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11/12/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chorine sanitizer 3 vat sink: 200 ppm.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. NOTE: Discussed with PIC who will keep tags attached to bags of shellfish until all shellfish have been sold/discarded.
- 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. Discussed with PIC.
- 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: diced tomatoes on prep cooler: 79 degrees F. Pico and sliced melon in buffet cold hold: 53/43 degrees F.
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. NOTE: Foods determined to be out of temperature <2 hours and were relocated to a cooler or packed in ice.
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06/10/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 11/21/2014 | Risk Factor | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
Note to manager:
-Arrange the items in the cooling unit for better air circulation.
- 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.---food employee drink below the prep table has no lid and straw.
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.---Lid and straw was added.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Traulsen 4dr cooler: chicken tamales(2), beans tamales, Traulsen 4dr cooler#18: unopen milk, unopen package shredded mozzarella
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.---Milk and mozzarella was moved to another unit and the tamales was discarded.
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07/18/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: n/a
Note to manager: EHS highly recommends pest control service and the grease leakage in the lighting system at the hood system to be look at.
- 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: beef steak and eggs
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.---EHS provided the correct consumer advisory and it was immediately display for the public to see.
- Critical: Discard or Recondition Unsafe or Adulterated Food (corrected on site)
Observation: The following food items is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned: 4dr cooler(1): container of vegetable tamales
Correction: which one was observed with chew marks.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Equipment / Good Repair / Operation
Observation: The 4dr cooler(1) is missing a wheel and the 4dr cooler(2) has a big gap causing cold air to escape. The interior hood system is showing a grease leak through the lighting system.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Observed that the clean pots and pan were stored in an manner that exposed to contamination.---Prep sink next to the shelf storing pots and pans.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Controlling Pests by Eliminating Harborage Conditions (corrected on site)
Observation: Harborage conditions exist.---4dr cooler(1) has a big gap that shows evidence of mice activity chewing on the vegetable tamales and droppings.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.---The owner agreed not to store any food in the 4dr cooler(1) unit.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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01/27/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
EHS provided manager with cooling log sheets and example.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- 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: shredded chicken and chicken cooling for over 6 hours in the True 3dr cooler observed at 54F, 50F.
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.---Discarded
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature.---75F for more then four hours
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.---Discarded
- Critical: Tracking Powders Pesticides Not Used in Food Establishment (corrected on site)
Observation: Tracking powder pesticides are being used in the establishment.----Hot shot boric acid observed on the walls in the water heater area.
Correction: Tracking powder pesticides can be dispersed throughout the establishment, which may contaminate food and food contact surfaces. Therefore, tracking powder pesticides shall not be used in the establishment.---Discarded
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08/15/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: State SCB8218-SFEB6
Dish machine: n/a
EHS provided manager with employee health policy, and hot and cold handouts.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: 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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: corn atole 122F, pineapple atole 116F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.---Items above was reheated.
- 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: raw chicken 48F, raw beef 48F, raw beef rib 48F, raw pork sausages 48F all over night.
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.---Discarded, the technician was called to look at the 2dr prep cooler and moved the thermostat sensor closer to the bottom.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: ply wood hanging above the 3-vat sink to hold pots, pans and untensils
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: in all the cooling units.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: caulking need at the 3-vat sink.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.---Observed a can of Raid and a box of d-con
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.----Discarded
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04/04/2013 | Routine | |
The purpose of this inspection is to conduct a risk factor assessment.
Provided an employee health policy to the CFM.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed open bag of sugar in hallway, open bags of flour and sugar in dry storage room, lettuce stored in open container on prep table, large container of sugar open at front counter, rice container uncovered in kitchen prep area.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM CLOSED ALL OPEN CONTAINERS AND STORED IN BINS.
- 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: observed eggs on prep table (52F), In Traulsen #5: chicken tamales (49F), Buffet: beet salad 55F, salad with diced tomato 55F, Hot display counter: sour cream (50F), tomato sauce (67F)
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. CFM ALL DISCARDED FOOD.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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. Handwashing signs are missing in the restroom.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. CFM POSTED SIGNS.
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12/28/2012 | Risk Factor | |
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