Discussed the following with the person in charge:
1) Food storage methods
2) ServSafe handouts were provided during the inspection
Abbreviations: PIC- person in charge, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shrimp stored over top of RTE rice and salsa in the 2-door reach-in cooler. PIC stored the foods correctly during the inspection. Discussed proper food storage with the PIC.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The mop sink is not sealed to the adjoining walls.
Correction: Seal the unit to the adjoining walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1) the interiors of the victory reach-in freezer and victory reach-in cooler 2) the utensil holder near the microwave 3) the prep counter in the back of the kitchen.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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01/28/2016 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 08/04/2015 | Risk Factor | |
Large prep unit was unplugged to defrost. All foods will be kept on ice or in another cooler until the unit is holding a proper temperature.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed 2 containers of prepared ready-to-eat (RTE) pork in the 2-door refrigeration unit not properly dated for disposition. PIC dated the food items with the proper discard date.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The front handsink, kitchen handsink, and 3-compartment sink are no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris: interior of the reach-in freezer, salt container, utensil container by the microwave.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen was observed to be blocked by trash cans and boxes preventing access by employees for easy handwashing. PIC relocated the trash can and boxes to another location.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
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02/03/2015 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin, (shell eggs), stored over ready-to-eat (RTE) tortillas in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: RIC-refried beans @47'F, cooked potatoes @49'F, and ranchero dressing @ 47'F - cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Chlorine sanitizer concentration level in the 3 compartment sink measured 10 ppm. Proper concentration level of chlorine sanitizer is 50 to 100 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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01/10/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Chlorine sanitizer concentration level in the 3 compartment sink measured 50 ppm. Side panel of the oven is cleaned every other Friday
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Salsa @ 50'F in the bar RIC - cold holding at improper temperatures. Observed the salsa relocated to the RIF.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
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01/31/2013 | Routine | |
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