The purpose of this follow up visit was to assess the cold holding capability of the 1st walk in. The walk in is presently holding PHF/TCS food at 41F or below.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: Observed pork filling thawing at ambient air
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- 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:Alto Shaam, True 2 glass door refrigerator
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 / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Harford walk in (outer walk in) 41F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.Observed the facilities thermometer at 26F in ice and water
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Single-Service and Single-Use Articles / No Reuse
Observation: Sour cream containers were observed reused for the storage of spices, jalapenos, cabbage.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
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02/29/2016 | Follow-up | |
The purpose of this visit was to perform a routine inspection.
Discussed and gave the CFM information on Active Managerial Control.
A follow up to assess the cold holding capability of the 1st walk in will be conducted on or about February 29, 2016.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.Observed clams in an container with shell stock tags information present
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. LABELED WITH SHELL STOCK INFORMATION
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Cut lime to put in drink
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.DISCARDED, TONG PUT WITH THE LIMES
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Observed knives stored between the prep refrigerators and the steam table
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. REMOVED, TAKEN TO THE 3-VAT SINK
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: Observed pork filling thawing at ambient air
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed ground beef at 112F-122F, black beans at 121F, charro beans at 112 on the steam table
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. DISCUSSED WITH THE CFM TO REHEAT THE FOOD TO 165f OR ABOVE FOR 15 SECONDS AND THEN MAINTAIN IT AT 135F
- 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:Observed pico de gallo at 46F, sour cream at 43F, butter at 44F, guacamole (cut tomatoes) at 45F in the walk in, butter at 46F, pico de gallo at 49F, shredded cheddar at 52F on the Turbo Air prep top, sopa de marisco at 50F in the Turbo Air prep refrigerator - SOPA DE MARISCO DISCARDED, THE REMAINING PHF/TCS FOOD PUT IN THE INTERIOR WALK IN TO COOL TO 41F OR BELOW
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.
- 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:Alto Shaam, True 2 glass door refrigerator
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 / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Harford walk in (outer walk in) 41F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.Observed the facilities thermometer at 26F in ice and water
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Single-Service and Single-Use Articles / No Reuse
Observation: Sour cream containers were observed reused for the storage of spices, jalapenos, cabbage.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch:Prep pans (10+) with the cleaned food contact equipment that exhibited dried food on their surfaces
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.PUT TO BE WASHED IN THE DISH WASHER
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02/26/2016 | Routine | |
There will be a follow up inspection on August 7. At that time all cited items must be corrected.
Email a copy of the modified menu to the Health Department within 3 days. Add the asterisk(*) and reminder statement to the bottom of each page where a designated item is listed.
At the time of the first inspection, provide a parasite destruction letter for the tilapia being used as cerviche.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as the permit to operate until the official permit is received in the mail. There will be a first routine inspection in approximately 30 days. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Rinnai RUC98i
Dishwasher: Bar - CMA GL-X
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The wooden bar top is damaged and in need of repair.
Correction: Refinish the bar top. Surface must be smooth, non-absorbent and easily cleanable.
- Equipment / Good Repair / Components / Gaskets
Observation: The door closer on the walkin refrigerator does not pull the door closed. This impacts the ambient air temperature of the walkin refrigerator.
Correction: Adjust or replace the door closer on the walkin refrigerator. The door must be self-closing.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: bottom surface of the ice bin at the bar.
Correction: Clean and sanitize all interior surfaces of the ice bin.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Haier chest freezer is labeled as Household Use.
Correction: Remove the chest freezer. Food equipment that must be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program such as NSF or ETL.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: The diameter of the air gap between the bottom of the sanitizer drain line and the flood level rim of the floor sink is less than twice the diameter of the drain line.
Correction: Modify (cut) the drain line as marked to provide an adequate air gap at the sanitize drain line.
- Floor / Wall / Ceiling / Cleanability
Observation: Ceiling tiles in both restrooms are not smooth and cleanable.
Correction: Replace tiles with a smooth and cleanable type, similar to those in the kitchen area.
- Outer Openings, Protected / Screen Requirements
Observation: The screen door at the back entrance does not seal tightly in the door frame.
Correction: Add an insulator or door sweep on the bottom of the screen door to prevent insects and other pests from entering through the back door.
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08/03/2015 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Trinys Tex Mex Grill, 9835 Georgetown Pike, Great Falls, VA 22066 »