The purpose of today's visit is to conduct a risk factor inspection.
No violation noted during this evaluation. | 12/07/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: heavy cream, beef tongue, dice tomatoes
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. -Heavy cream was discarded and the rest was moved to the walk-in cooler.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3dr prep cooler
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.---Service technician arrived during the inspection and indicated the 3dr prep cooler was on a defrost cycle and due to the power outrage on Saturday, the timer for the defrost cycle needs to readjusted back to non-operating hours.
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06/24/2015 | Routine | |
CFM Maria T. Serrano (F-107960, 17-Dec-2-17) was also present at inspection.
Dish Washing Machine: Chlorine > 50 ppm.
3-Vat Sink and Wiping Towel Buckets: Quaternary Ammonia > 200 ppm.
Grease trap at 3-Vat Sink.
Reviewed regular pest control, dish machine maintenance, hood and grease trap cleaning.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit are damaged: Walk-In Freezer
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.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Signs were present instructing in proper hand washing methods.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Provide signs for all three rest rooms: "Employees must wash hands before returning to work.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen ceiling fan near thegrease hood over the stove is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the fan.
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12/01/2014 | Routine | |
Complaint Inspection was conducted with Risk Factor inspection by EHS JV 04-Apr-2014 (See RF inspection that date for results). EHS LK conducted employee interviews. CD-EPI conducted complainant and family contacts. Source of illness was not confirmed.
No violation noted during this evaluation. | 04/04/2014 | Complaint | |
Inspection conducted in conjunction with possible foodborne illness investigation in response to complaint.
Suppliers: US Food, SYSCO
No violation noted during this evaluation. | 04/04/2014 | Risk Factor | |
The purpose of today's visit was to perform a risk factor assessment
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device: corn soup at 108F
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. CORRECTIVE ACTION: SOUP WAS REMOVED FROM HOT HOLDING STEAM UNIT FOR HEATING.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: In True 3 Door Prep Cooler: Top - sliced tomato at 43F, diced tomato at 43F
Correction: Cabinet - cooked yuca at 43F (Cabinet Ambient 44F)
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12/05/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for your assistance in this process.
Equipment: Hot Water Heater: Rheem Ruud G82-156, 141.8 Ph: Dish Machine: EcoLab ES2000, Chlorine ~50ppm
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 2 knive3s stored in the bar hand sink.
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. CORRECTIVE ACTION: KNIINVES WERE REMOVED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
All contents (raw meats at 42-46F) of True 3-Door Prep Cooler (ambient 56F), and tomatoes (sliced, chopped and diced) at 48F and hardboiled eggs at 47F in prep top above this cooler.
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.
CORRECTIVE ACTION: All contents of the prep cooler and PHF contents of prep top were moved to the Walk-In Cooler.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: White kernel corn in roth in Walk-In Cooler, 2 days.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. CORRECTIVE ACTION: ITEM WAS PROPERLY DATE MARKED.
- Equipment / Cooling, Heating, and Holding Capacities
Observation: The following unit was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment : True 3-Door Prep Cooler.
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are severely damaged: True 3-door prep cooler, with top.
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. CORRECTIVE ACTION: REPLACE GASKETS.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the bar was blocked, preventing access by employees for easy handwashing. Blocked lby a blender base and two soiled knives in sink basin.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CORRECTIVE ACTION: Blender base and knives were removed.
- Refuse Receptacle / Clean Frequency (repeated violation)
Observation: OBSERVED SUBSTANTIAL ACCUMULATION OF GREASE ON TOP OF GREASE DUMPSTERS, WHICH WILL ATTRACT RATS IN WARM WEATHER.,
Correction: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. CORRECTIVE ACTION: ARRANGE WITH SOLID WASTE COMPANY FOR MORE FREQUENT PICK-UP AND CLEANING OF GREASE RECEPTACLES.
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06/26/2013 | Routine | |
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