This visit was made to conduct a risk based assessment in response to a complaint received. The Person in Charge was very helpful during the visit. At the time of the visit only one risk factor was observed:
1. Please separate all raw meats from ready to eat foods and store raw meats below or separated from any ready to eat foods.
Note:
- Discussed cooling methods with the food employees. When cooling foods like beef or chicken tacos after they are prepped please follow one of the methods below:
Food containers in which food is being cooled shall be:
a) spread out in a shallow tray to provide maximum heat transfer
b) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food
.
*Repeat Observations are Subject to Civil Penalty
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed raw chicken stored over boxes of tortillas in the walk in refrigerator.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units below or separated from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. Spoke to Person in Charge and tortillas were relocated.
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11/06/2015 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Ensure all foods are being date marked if they are prepared on premises and not sold/served within 24 hours.
2) Utensils that are between use and being stored in water, must be stored in clean water. At the time of the assessment the utensils being held in water at the hot hold wells were being held in dirty water.
3) Good temperatures observed! Keep up the good work.
Note- "Big 6" employee health poster given and discussed.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cooked potatoes from Sunday.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
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09/02/2015 | Risk Factor | |
This visit was made to conduct a follow-up report. The walk in refrigerator and the drawer/ prep unit have been repaired. Temperatures are noted in this report. Shelves in the walk in have also been cleaned.
The following items are pending and must be corrected within 10 days:
- Repair lid for flip top unit (part on order)
- Repair walk in shelves so that they are not rusty (surface must be smooth, non-absorbent and easily cleanable)
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cold water handle at prep sinks (covered in plastic wrap), shelves in walk in refri (rusted)
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.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The components of following unit(s) are (missing, damaged): lid for flip top unit is broken and being held open by a string
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.
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04/16/2015 | Follow-up | |
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (salsa being cooled in large plastic tubs in walk in, tacos tightly wrapped in plastic, pico and cut cabbage covered with plastic lids or plastic wrap when cooling) foods that were made today and cooling were corrected, need long term compliance
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: beef (bulk packages), chicken, pork, grilled peppers and onion (all foods discarded onsite)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cold water handle at prep sinks (covered in plastic wrap), shelves in walk in refri (rusted)
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.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less (walk in refrigerator, drawer flip top unit). Repair person was called out, foods in units were iced down. Call A Guerreiro as soon as unit is repaired.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets
Observation: The components of following unit(s) are (missing, damaged): lid for flip top unit is broken and being held open by a string
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.
- Equip/Nonfood-Contact/Cleaning Frequency
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: all shelves in walk in refrigerator (debris and accumulation on shelves subject to fall into foods stored below). Floors must also be cleaned.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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04/13/2015 | Routine | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees did not know all BIG 5 or reportable symptoms. Employee health policy was given to and reviewed again with manager. Please disseminate this information with all staff.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
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01/21/2015 | Risk Factor | |
This visit was made to conduct a follow-up inspection. Facility has emailed me a copy of their revised menu with the avocado salsa disclosed.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the tile in the walk in is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor and shelves in the walk in is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/23/2014 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures (employees did not use paper towel to turn off faucet after washing hands) proper handwashing demonstrated
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- 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 in shallow pan over steak in walk in refri.
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).
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: beans soaking in bucket under drain board of 3 comp sink (over gerase trap)
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (large plastic tubs of salsa placed in the walk in with lid on)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: tostada, shrimp taco (any items that contain the avocado salsa which is made with raw shell egg)
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Physical Facilities Good Repair
Observation: Observed that the tile in the walk in is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor and shelves in the walk in is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/15/2014 | Routine | |
This visit was made to conduct a follow-up.
- The leak at the handsink has been repaired.
- The walk in temperature for the walk in has been lowered as noted above.
- Cooling methods have improved and cooling temperatures were good today.
- New cutting boards and a splash guard for the mop sink has been ordered and will be installed next Tuesday.
- Manager did well when asked employee health questions
The following item needs long term correction:
-- Review proper handwashing procedure with all staff. Handwashing is one of the main ways to prevent foodborne illness.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper to turn off faucet after washing hands)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Food Storage / Exposed to Splash, Dust, etc. (repeated violation)
Observation: Food prepped in a location where it is subject to splash, dust or other contamination as follows: next to mop sink in kitchen (provide separation or splash guard)
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board(s) along the prep stations & prep units 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.
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07/16/2014 | Follow-up | |
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: manager did not know proper exclusin/ restriction procedures, process tree given to manager
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet after washing)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: stored on cutting boards
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food prepped in a location where it is subject to splash, dust or other contamination as follows: next to mop sink in kitchen (provide separation or splash guard)
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: pork in walk in (discarded)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: foods are not pre chilled to below 41F before being placed in prep unit, foods are tightly covered in plastic while cooling.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: milk (moved from large glass cooler to bar glass cooler at 12:30 pm, milk was moved to colder unit)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep stations & prep units 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper towel at handsink in kitchen)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (bar handsink, sign provided)
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the handsink in kitchen is not maintained in good repair (handsink leaking)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/07/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees did not know all BIG 5 illnesses or all reportable symptoms. New employee health poster and process tree provided
Correction: review with all staff
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: soiled towels sitting on cutting boards
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: shrimp tacos with avocao sauce (sauce made with raw shell eggs), eggs served on brunch menu. On paper menu consumer advisory must be added and items listed above and steaks must be disclosed
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Insect Control Devices, Installation
Observation: Insect control device is located over prep sink near walk in where dead insects may be impelled or fall.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
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03/05/2014 | Routine | |
No violations.
No violation noted during this evaluation. | 11/04/2013 | Risk Factor Assessment | |
- 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. The open drinking container was removed.
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.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- 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: Fish was uncovered in the reach-in refrigerator. Foods was covered during the inspection.
Correction: Foods shall remain covered at all times.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the make table refrigerator, and food containers.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station in the kitchen is being used to rinse foods (shrimp). The shrimp were discarded during the inspection.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The men's toilet room is not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities Good Repair
Observation: Observed that the shed door is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Separation of Toxics by Spacing or Partitioning
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Pesticide is stored with single service and with food. The pesticide was relocated during the in spection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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07/12/2013 | Routine | |
- Critical: Cooling Potentially Hazardous Foods
Observation: Salsa cooling covered @ 73F for approximately 20 minutes.
Correction: . Remove lids. Verify temperature after 4 hours. Must be 41F.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Physical Facilities Good Repair
Observation: Hot/cold water reversed at bar handsink. Tiles missing around bar handsink. Wall tiles in disrepair above the 3 compartment sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/13/2013 | Routine | |
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