Alvaro Murillo, PIC at time of inspection. Observed overall improvement in cleaning. Employees are cooling foods correctly based on log sheet available. Employee health information is available and Form 1B is signed by employees. Recommend reviewing employee health requirements frequently. No changes in menu. Ribeye steak is whole muscle and cut in house. Mussels and scallops are frozen. Observed employees washing hands. Glasses from bar are cleaned and sanitized in dishmachine.
Recommend addressing as soon as possible:
1. installing dual check backflow device on mop sink faucet
2. capping open drain line in kitchen with solid or grill cover
3. repair leak in drain line of 3 basin sink and extending drain line from ice chest into floor drain
No violation noted during this evaluation. | 03/17/2016 | Risk Factor | |
Reviewed RCP and log sheets submitted. Discussed cooling methods. Methods used include ice baths, placing food in walk in freezer and dividing quantities into shallow pans. Mr. Murillo indicated that he plans to continue use of cooling log sheets. Bar wall has been repaired with RFP. EHSS recommends sealing or placing coving at base of new RFP wall.
No violation noted during this evaluation. | 09/15/2015 | Follow-up | |
EHSS developed and discussed a cooling Risk Control Plan for facility. EHSS provide temperature log sheets and other cooling and food safety training materials. The handsink in dishwashing are has been replaced. The wall behind the handsink has been repaired with RFP. The dishmachine was serviced and the water temperature is 130 degrees. EHSS and PIC discussed consumer advisory for Huevos Rancheros. PIC stated that eggs are not undercooked and cannot be ordered undercooked. PIC stated he will discuss this with all managers and employees.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
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. Ensure employees are monitoring cooling times and temperatures with a calibrated thermometer.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) on the sandwich prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Observed the outside area around grease bin and top of grease bin in need of cleaning.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the following areas in disrepair is not maintained in good repair:
- fauce at 3 basin sink is leaking
- self-closure on rear door is broken
- wall in bar area behind sinks and equipment with heavy mold build up
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/31/2015 | Follow-up | |
Suppliers are PFG, US Foods, Concept, Restaurant Depot. Showed manager how to calibrate thermometer and set up sanitizer buckets. Discussed hot/cold holding, cooling and reheating temperature at length. Discussed cleaning and sanitizing of glass in bar area and at 3 basin sink. EHSS will provide written materials in English and Spanish. Shrimp ceviche is prepared with raw shrimp. Huevos Rancheros is prepared with undercooked eggs according to PIC. Discussed employee health. OEHS Guide available and Form 1B signed for most employees. Observed good date marking system and employees knew when foods had been made.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. EHSS discussed requirements for hot/cold holding, cooling and reheating with PIC and employees. EHSS will provide literature in English and Spanish.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed no sanitizer in buckets with wet wiping cloths in bar area.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose. EHSS showed employees how to set up a sanitizer bucket and measure sanitizer concentration.
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. Observed fly in container of food in the walk in cooler.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed several containers of rice made today and 7/26yesterday, beans made 7/26, pork and onion made 7/26 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. EHSS discussed cooling methods, times and temperatures with PIC and employees. EHSS will work on a risk control plan with PIC.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
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. Ensure employees are monitoring cooling times and temperatures with a calibrated thermometer.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice on steam table hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed diced tomatoes in bar area and sliced tomates,pico, quacamole and sour cream in sandwich prep unit cold holding at improper temperatures.
Correction: Relocate foods in sandwich prep unit to walk in freezer. Discard diced tomatoes in bar area.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The top to the sandwich prep unit observed in a state of disrepair and damaged.
Correction: Repair the top so that it closes properlyto restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the top, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) on the sandwich prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the ice bin has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Observed the outside area around grease bin and top of grease bin in need of cleaning.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the food prep area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Observed the following areas in disrepair is not maintained in good repair:
- handsink near in dishwashing area with large hole
- wall around handsink near dishwashing area not smooth and easily cleanable
- fauce at 3 basin sink is leaking
- self-closure on rear door is broken
- wall in bar area behind sinks and equipment with heavy mold build up
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests. Observed numerous flies in facility. Observed rear door not closed and self-closure in disrepair.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. PIC called pest control service during inspection. Inspection scheduled for 7/28 according to PIC.
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07/27/2015 | Routine | |
Pest Control company had treated facility the morning of 9/5/14. EHSS spoke with PCO. PCO sprayed around doors and dumpster outside of the building, placed new fly sticky paper in two fly lights, and place pheromone paper strips inside facility in locations that would not contaminate equipment, food and food prep areas. Fly strips had also been hung above rear door. EHSS observed noticeable reduction in flies in facility. EHSS discussed with PIC to requirement to use licensed pest control operators. PCO stated next inspection date will be about 1 week. Service company came to check walk in cooler. PIC stated that there lines frozen which prevents air from blowing in the WIC. The WIC external thermometer was reading 40 degrees and two internal thermometers were reading 35/36 degrees. EHSS again recommended that owner/PIC contact the Hanover County building inspector about expansion into the back room. EHSS had contacted building inspector who stated that if permits are needed and not applied for by 9/10/14, the county may proceed to closure facility.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the True reach in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed standing water around ice machine where floor tiles are missing. Observe newly constructed dishwashing area. Dishmachine and 3 basin sink had been moved from kitchen into adjacent space without plan review or contact with the county building inspector. Floor between old and new area not finished, open waste line not capped, door framing not finished, pipes under 3 basin sink not properly secured.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. EHSS contacted local building inspector about requirements for permits for new dishwashing area. Permit will likely be required. PIC stated he would contact building inspector tomorrow and get any required permits.
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09/08/2014 | Follow-up | |
Raw scallop 3, raw pork 33, diced tomatoes 32, queso cheese 146, rice 46, rice 173, cooked beans 48. Ceviche made with cookedd shrimp. No foods offer raw or undercooked according to PIC. Ribeye steaks are whole muscle and cut in house. Discussed hand washing and glove use with employees, employee health information available, Form 1B signed by employees. Pork butts cut and cooked for port menu items.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed uncovered raw fish, scallops, ground pork, chicken stored together in open containers.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cooked beans, chicken, pork, beef and pico de gallo, rice cold holding at improper temperatures in the walk in cooler. External cooler thermometer reading at 50 degrees and internal cooler thermometer reading at 48 degrees. Person in charge called repair service to service the walk in cooler. Freezer door was opened to cool inside of walk in cooler and temperature dropped quickly. All foods had been prepared over the last several days. PIC stated none of the foods had been out of the walk in cooler during the day.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the True reach in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (corrected on site)
Observation: Observed standing water in bottom of True reach in cooler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connection under the 3 basin sink is leaking. Water line coming from wall in kitchen leaking.
Correction: Plumbing systems and components shall be maintained in good repair. PIC stated that he would repair waste line leak under 3 basin sink and water line comin from wall tonight.
- Physical Facilities in Good Repair
Observation: Observed standing water around ice machine where floor tiles are missing. Observe newly constructed dishwashing area. Dishmachine and 3 basin sink had been moved from kitchen into adjacent space without plan review or contact with the county building inspector. Floor between old and new area not finished, open waste line not capped, door framing not finished, pipes under 3 basin sink not properly secured.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. EHSS contacted local building inspector about requirements for permits for new dishwashing area. Permit will likely be required. PIC stated he would contact building inspector tomorrow and get any required permits.
- Critical: Pests-Controlling Pests*
Observation: Observed numerous flies in kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. PIC contacted pest control company. Normal pest control service every month. Recommend other methods to reduce presence of flies including frequent removal of trash, keeping outside doors shut, keeping floor drains clean and floors dry. Recommend keeping foods on steam table and bin of taco shells covered.
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09/04/2014 | Routine | |
Ceviche made with cooked shrimp. Eggs for Huevos Con Chorizo are fully cooked/not cooked to order. Discussed employee health. Form 1B has been signed by employees and OEHS Guide to Employee Health is readily available. Discussed datemarking of prepared TCS foods kept longer than 24 hours, procedure (order) for cleaning and sanitizing equipment and reviewing procedure with all staff members. Recommend: repairing gasket on True reach in cooler, replacing ceiling tile, replacing thermometer in True reach in cooler, purchasing stopper for 3 basin sink.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves which may have contaminated his/her hands. Employee was not working with ready to eat foods.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before donning gloves and engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods including chicken stored in such a manner that may cause cross contamination. Observed raw meats stored in drawer coolers under grill stored in a way that could contaminated raw vegetables if vegetables not cooked to 165 degrees. Meats and vegetables were not covered.
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. Recommend covering containers in drawer coolers. Recommend storing raw chicken in bottom drawer and raw peppers, onions and mushrooms.
- Critical: Cooling* (corrected on site)
Observation: Poblano rice noted not being adequately cooled to prevent the growth of harmful bacteria. Rice was cooked at 11 a.m. and had not cooled to 70 degrees within 2 hours. Temperature taken at 3 p.m.
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. Recommend discarding rice.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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02/20/2014 | Routine | |
EHS conducted walk through for new dining area/ expansion. Observed hand sinks properly stocked. Observed dining room and rest rooms clean. Observed M3 Turbo reach in freezer in the service area but not powered on
No violation noted during this evaluation. | 11/26/2013 | Other | |
The following observations made at the inspection on 8/27/13 have been corrected: #2210 - hose removed from mop sink faucet, #3045, #1800, #3270-fly light working and cleaning done, #70/80 - Form 1B had been signed by all employees and was available at the time of the last inspection but could not be located at the time of the inspection and the OEHS Guide to Employee was available. PIC asked for an extension untile 10/15 to repair kitchen floor and finish outside shed. EHSS recommended the PIC contact Hanover County Building Inspection to discuss any permits needed for new dining area, installation of handsink and plumbing issues related to moving dishmachine into new space. Mario Mendoza has also taken the Prometrics CFPM class on 9/20/12.
No violation noted during this evaluation. | 09/12/2013 | Follow-up | |
Discussed employee health, menu, foods that are cooled/reheated,datemarking and consumer advisory. Ceviche is not on the menu but will be offered upon request and fish and shrimp are cooked. Steak is not served undercooked. Scallops are already shucked and received frozen. Discussed thawing of fish. Foods held over can include pork, chicken, beans and salsa. Beef and rice made daily. Facility is expanding seating area.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment and failed to explain proper cooling times and temperatures and failed to provide training to employees.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities or exposures as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. EHSS provide a copy of the OEHS Guide to Employee Health to the PIC.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Observed five badly dented cans of tomatios with one leaking.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. PIC set cans aside to return to supplier for credit and advised staff not to use cans.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed open containers of lettuce, cheese and taco shells in kitchen. observed steaks, and tamales uncovered food in the walk in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed no sanitizer in wiping cloth buckets.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration of 50 -100 ppm between use.
- Critical: Cooling* (corrected on site)
Observation: Observed beans in walk in cooler cooked today at 11 a.m. at 92 degrees. Temperature taken at 3:30 p.m. Cooling times and temperatures not monitored. Beans were covered when placed in walk in cooler 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. Discussed cooling times and temperatures with PIC and staff.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cheese and chili rellanos cold holding at improper temperatures. Foods out of temperature approximately 1 hour.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Observed single-service aluminum pans that had been cleaned, sanitized and stored. Person in charge stated pans were used for take service.
Correction: Discontinue the reuse of single-use containers for food storage or service. Provide approved reusable food storage containers designed for your food service needs.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surface of the bulk storage containers has accumulations of grime and debris. Chip containers were greasy. Observed the shelving below the steam table, the bottom shelving of the prep table next to the handsink and the shelving across from the prep table in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Backflow Prevention Device, Design Standard
Observation: Observed a hose with a sprayer attached to the mop sink faucet. There was no continuous pressure backflow or backsiphonage prevention device on the faucet. Only atmospheric breaker was in place.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Indoor Areas - Surface Characteristics
Observation: The indoor wall, ceiling and floor material of the outdoor storage shed do not meet the standard of smooth, durable, easily cleanable and nonabsorbent
Correction: Refinish or replace the wall, ceiling and floor material in the shed so it is smooth, durable, easily cleanable and nonabsorbent. PIC and EHSS agreed to refinish shed by Oct. 1.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handsinks in kitchen used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Observed floor in kitchen is not maintained in good repair. Floor needs to be resealed or resurfaced with tile.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. PIC and EHSS agreed to repair or resurface floor by October 1.
- Critical: Pests-Controlling Pests*
Observation: Observed flies in kitchen and bar area. Methods are not being used to control pests
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Recommend contacting pest control service.
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08/27/2013 | Routine | |
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