- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Eggs left out at room temperature were not put in refrigeration after receiving cold holding at improper temperatures
Correction: Operator placed eggs in the refrigerator during the inspection.
- 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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the sharpner on the meat slicer 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water with soap in it being utilized as a sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only chlorine with nothing else that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Operator draind the bleach and saop water during the inspection and to use chlorine only concentration of 50-100ppm.
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08/31/2015 | Routine | |
Following up with the facility tomorrow to verify operator has purchased gloves for food handling. Employees are not to handle food with their bare hands.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Line cook not wearing gloves when handling ready to eat foods.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Operator did not have gloves in the facility.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scooped stored with the handlle down in the ice.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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02/23/2015 | Complaint | |
Operator stated that a refrigeration specialist had just left. Found the unit turned off and the compressor frozen at the start of the inspection. Operator stated that he did not know the unit had been turned off. Operator stated that the refrigeration specialist showed him how to defrost the unit and stated that the unit was fine. I had the operator remove the potentially hazardous foods during the inspection to units working at 41 or less. Discussed with the operator to not put foods back in the unit until it was operating at 41 or less. Recommend the operator provide a air thermometer in the refrigerator and purchase a digital thermometer for taking food temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food cold holding at improper temperatures cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator relocated food during the inspection.
- Temperature Measuring Devices - Food (corrected on site)
Observation: The food temperature measuring device (degrees F).
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. Showed the operator how to calibrate the food thermometer during the inspection.
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08/26/2014 | Other | |
Operator stated that just had received shipment and with the humidity the compressors had frozen up. Operator relocated items during the inspection. Operator had worked on the unit and got it down to 41. Operator has a refrigeration specialist coming tomorrow per the operator. A follow will be conducted next week to verify the unit is working.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food cold holding in the 2-door unit out of temperature copressor frozen.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food was relocated druing inspection. Operator going to defrost the unit.
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08/21/2014 | Follow-up | |
A follow up inspection will be conducted tomorrow afternoon for the cold holding issues to verify the units have been repaired and maintaining food temperatures at 41 degrees or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the preparation unit and the 2 door low boy cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food items were relocated during the inspection to freezer and other refrigeration units. A refrigeration specialist is coming tomorrow mourning to repair units.
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08/20/2014 | Risk Factor | |
Leaving updated Spanish employee health policy for the operator.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine solution was at to high of a concentration. Chlorine sanitizer in the three compartment sink was measured above 200ppm during the inspection.
Correction: Chlorine concentration is to be 50-100 ppm to sanitize food contact surfaces. Operator drained and added water concentration was measured at 50ppm when corrected. instructed staff to use test strips and verify concentration mark the water level and the amount of bleach to meet the 50 ppm.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Wash rinse and sanitizer slicer after use facility only slicing once a day so it should be put up clean. Staff agreed to follow the process and wash, rinse and sanitize the slicer during the inspection.
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03/26/2014 | Risk Factor | |
Reviewed wash rinse and sanitize leaving a handout and glove use with the operator.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.Employee observed handling sandwhiches with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Operator corrected staff during the inspection.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer mixed with soap being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Do not soap mix and sanitizer. Operator changed during the inspection.
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09/12/2013 | Risk Factor | |
Leaving wash, rinse, sanitize information for the operator.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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. Leaving a handout with wash, rinse sanitize procedures onit in Spanish and English. Had the operator set up the sink correctly during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Eggs received 1 to 1.5 hours before the inspection sitting out at room temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator placed the eggs in a refrigerator operating below 41 during the inspection when asked to. Had a discussion with the operator about putting up the refrigerated foods when received.
- Equipment and Utensils - Durability
Observation: The maufacturer containers is not designed and constructed to be durable. Only ment to store the product it came in do not re use for other foods.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of meat slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces. Operator washed, rinsed, and sanitized the meat slicer during the inspection. Asked the operator to review with all staff and verify that it is being done correctly everyday.
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03/11/2013 | Routine | |
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