New refrigerator/freezer has been added to the server station. Operator explained that thermometer is being purchased today. Place in the front of the unit.
Large containers of salsa/white sauce must surrounded by ice/water. Recommended doing two separate ice baths, one for salsa and one for white sauce.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall junctures in several areas are not sealed. Replace tiling that has broken off in areas pointed out during todays inspection.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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03/17/2016 | Follow-up | |
Portioned white sauce and salsa, may not be left on the counter. A refrigerator had been purchased to store portioned containers of salsa/white sauce, however refrigerator was causing the breaker to blow. Discussed the possibility of using time in lieu of temperature, on these items.
Do not over stock salsa/white sauce, stored in ice/water bath, on the counter.
Quaternary ammonium test kits are needed for steramine tablets, that are used for large containers. MicroessentialLab.com
When make salsa, store cans of tomatoes in the walk-in cooler the night before, to achieve cooling more quickly.
Do not place large containers of sauces in the walk-in cooler to cool. Place in an ice bath on the counter and stir frequently. Break down sauces into smaller portions.
Make sure diced tomatoes are stored directly in ice, at the make table, rather than a stainless pan.
If slicer is not used frequently, break down, clean and store covered with a bag.
Will return on/about 03/17/2016 for a follow-up inspection.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use. Ice scoop at the bar was observed with the handle 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.
- 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Portioned salsa/white sauce and large container of white sauce cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sauces in the walk in cooler were not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice bucket were not observed stored in a position to allow air-drying.
Correction: Store ice bucket in a self-draining position that allows air-drying.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall junctures in several areas are not sealed. Replace tiling that has broken off in areas pointed out during todays inspection.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Chemical spray bottles at the dish machine area were not labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/07/2016 | Routine | |
No violations noted.
Operator plans to place a refrigerator at the waitstaff area for portioned salsa and white sauce. Until this occurs, salsa and white sauce are portioned as tables are seated.
Cover for light in the walk-in cooler has been ordered.
No violation noted during this evaluation. | 11/09/2015 | Follow-up | |
Facility does not have a separate sink for food preparation. Observed a kitchen employee clean fish in the third compartment of the warewashing area. The first two compartments were being used to pre-rinse dishes.
Recommended placing salad dressing in the refrigerator the day before making white sauce, to quickly chill product.
When cooling product, such as chicken broth, place product on an ice bath to rapidly cool product.
Logs are being maintained for hot and cold product on the cook line. Operator explained that product is checked twice day. Recommended checking at least three times a day.(before lunch, after lunch, before dinner)
Trash receptacles in the women's rest-room must be covered.
A follow-up inspection will occur on/about November 10, 2015.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed dish washer handling dirty then clean dishes, without washing his hands in between.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Ice scoops and tongs used for lemons were laying in the product. Explained to operator that utensils should be stored with the handle facing upward.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Rice hot holding at improper temperatures. Recommended placing less rice in the container and keeping the container covered as much as possible to hold in temperature.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk in the bar reach-in, large containers of salsa/white sauce on ice bath on the counter, portioned containers of salsa/white sauce and shredded cheese on ice in the top of the make table cooler cold holding at improper temperatures. Large containers of salsa and white sauce were moved to the freezer to chill quickly. Shredded cheese was taken from large pan and placed into a smaller pan to allow pan to be surrounded by ice. Milk was voluntarily discarded. Portioned salsa/white sauce had just been placed in individual bowls about 30 minutes prior. Explained that if the containers were not used within the hour, they should be discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: Thermometers were needed in the make table cooler, the refrigerated drawers under the grills, and the bar reach-in cooler. Thermometers were added to these coolers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Slicer that had been used the previous day was in need of being cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No chlorine present when tested on litmus paper, after several cycles through the dish machine. Dish machine was primed several times and chlorine residual was finally present.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory at the waitstaff area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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10/27/2015 | Routine | |
Much better temperatures today in the MUT cooler. The unit is emptied of all product each night. May consider some rearranging of product to help keep TCS items further away from the oven.
WIF door has not been repaired as of yet. Measurements have been taken.
Place a thermometer in the small black cooler in the waitstaff area. Unit was recently filled and so temperatures were elevated, and product inside was all made this morning.
Make sure not to overstock the containers of raw proteins that are kept in ice water baths in the kitchen. Even with lots of ice and water overstocked pans will potentially run high.
Suggest the operator get the chemical from Ecolab to help deal with the ice issue in the WIF.
Make sure staff are utilizing the chlorine test kit so the buckets of sanitizer are mixed correctly. Also clearly label all soapy water and sanitizer water buckets.
No violation noted during this evaluation. | 05/22/2015 | Follow-up | |
Notes:
1. MUT cooler was serviced this morning and is supposed to be functioning normally. Based on product and air temperature it does not appear to be the case. A data logger has been programmed to run in the unit for 24 hours. The repair technician has been called to return and recheck the unit.
2. Suggest placing ziplocks of ice on top of bagged/ portioned proteins that are stored in ice water bath containers on the counter. Anything over two portions deep was found above 41 F.
3. Remind staff to stir the salsa and cheese dip that is kept out in the waitstaff area.
4. Product that is prepped in the morning should be 'chilled' in the WIC or WIF before being placed out for use. Suggest placing prepped meats in the WIF for 30 minutes to help drop the temperature quickly.
5. Sanitizer should be mixed up and readily available in the kitchen at all times. No bleach detected in the one mixed bucket in the kitchen today.
6. Temperature logs are being kept and recorded two times a day on the steam table items, MUT cooler, and iced proteins. Temperatures appear to be fairly consistent over time (not much variation).
7. The dish machine is overfilling during the wash cycles. The rental company has already been contacted to come service the unit.
8. The bottom door lock to the WIF is to be replaced. It broke last week, and the facility has another one on hand to install.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use (left sitting out). No bleach detected in the one sanitizer bucket that was present in the kitchen.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All product stored in the MUT cooler, some of the portioned proteins stored on ice on the counter, some product in the rear WIC, and salsa and cheese dip stored in an ice/water bath (at the waitstaff station) are cold holding at improper temperatures
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 and Utensils, Air-Drying Required
Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at either of the hand washing lavatories in the kitchen 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
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05/12/2015 | Routine | |
A standardization inspection was done in place of a routine.
No violation noted during this evaluation. | 12/30/2014 | Training | |
Staff are not using the front WIC nearly as much. Sauces that were previously stored in the unit are now kept in pitchers on ice in the bottom of the line MUT cooler. Excellent temperatures. Less in/out traffic on the front WIC has allowed the unit to maintain product temperatures under 41 F. Some of the shelving units in the rear of the unit have also bee removed.
The delivery driver was leaving as the inspector arrived. Product temperatures in the main WIC were all slightly elevated (of items that had been in the unit over 24 hours).
No cooling observed today.
Some remodeling has been taking place -- new stainless steel shelving installed in a few areas. AC improvements have not been made.
Staff are supposed to be making salsas from prechilled ingredients.
Line check logs are still being maintained.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Product in rear WIC cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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08/04/2014 | Follow-up | |
Adequate thermometer, chlorine sanitizer buckets, chlorine dish machine, and test kit. Reviewed employee health and saw signed health policies. A couple of new hires need to sign the form as well.
Notes:
1. Excellent temperatures of product kept on ice in the top wells of the MUT cooler and on the side counter by the cook line. Temperature logs have been maintained and shared with the inspector as requested. The logs shows temperature control can be maintained with current methods. The bottom of the MUT cooler is not being used to due to extreme fluctuations in temperature.
2. Staff need to start keeping all temperature control for safety foods that are stored in the front WIC on ice as well. The unit is currently NOT maintaining temperatures under 41 F. Temperatures in the rear WIC were also elevated, with management stating a delivery had been made recently and staff had also been in/out of the unit putting product away.
3. Fruits CANNOT be handled with bare hands. Use gloves, tongs, or deli tissue paper.
4. Ice AND water should be utilized in a 50/50 mix for optimum temperature control/cooling. Only icing the bottom of containers does NOT effectively cool product within required parameters.
5. Suggest making salsa and white sauce from all pre-chilled ingredients.
6. Remind staff of the importance of covering foods during storage (if NOT cooling) and to store foods based on cooking temperatures.
7. Management is attempting to add air conditioning to the kitchen area to help control/alleviate temperature issues.
8. Some remodeling/adding of shelving/fixtures is to start this week during after hours.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food (bar fruit) with their 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw beef stored above raw vegetables. Raw beef stored above raw shrimp.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that cut vegetables, sauces, and other dishes were not protected from possible contamination (dripping water in the WIC) because they were not in packages, covered containers, or wrapped.
Correction: Prevent possible cross contamination by storing food in packages, covered containers, or wrappings.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Some foods are being held in ice with no water mixed in. Refried beans placed on pans of ice where the ice barley touched the bottoms of the pans.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. All ice baths need to include water for the most rapid cooling possible. Product must also be stirred regularly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Raw beef, assorted sauces, salsa, black beans (in front WIC), portioned chicken (on ice), chile rellenos, mole, and other raw meats (in rear WIC) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/16/2014 | Routine | |
Adequate thermometers. chlorine sanitizer buckets, chlorine dish machine, and test kit. Reviewed employee health.
1. Facility has been maintaining temperature logs since the last routine inspection. Steam table and MUT cooler temperatures are documented twice a day. Numbers seem to be consistent with the ones recorded by the inspector today.
2. A new MUT cooler has been purchased and is maintaining excellent temperatures. Front and rear WICs are also maintaining adequate temperatures today.
3.Get the front chest freezer checked out to ensure ability to maintain food frozen.
4. Handouts provided to remind staff of proper order to store cooked and raw foods in refrigeration units.
5. Hoods cleaned 2/14 and Western Pest Control is making monthly visits.
6. Pouring a new concrete pad that is sloped to drain will make upkeep of the dumpster area much easier.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken stored over cooked carnitas in front WIC. Raw chicken stored over raw fish in rear WIC.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Observed that cooked carnita meat, cut vegetables, salsas, and raw meats in various refrigeration units were not protected from possible contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Food - Frozen Food (corrected on site)
Observation: Frozen foods not maintained frozen in front chest freezer. Ice cream had melted.
Correction: Ensure frozen food is maintained frozen.
- Equipment and Utensils - Durability
Observation: The cardboard box that is used to hold taco shells that are made in-house is not designed and constructed to be durable.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Front chest freezer was observed in a state of disrepair and damaged.
Correction: Repair the front chest freezer to 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 front chest freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on concrete that is broken and has low areas for the ponding of liquid/wastewater.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Light Bulbs Protective Shielding
Observation: Light bulb in the dry storage room is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/12/2014 | Routine | |
Requiring facility to start keeping temperature monitoring logs on the kitchen MUT cooler and front WIC. Staff are required to record the ambient air temperature of the units twice a day (once in the morning, again in the afternoon). If temperatures are found above 41 F staff are to take corrective action. At the time of the next inspection 90 days of temperature records should be available for the inspector to review.
Warned the operator that an ambient temperature of 40 F in the MUT cooler is still borderline. Water was present in the bottom of the unit, and that often indicates freezing. Make sure staff continue to monitor this.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Some proteins kept on ice on the counters, double stacked sliced tomatoes, and salsa/cheese dip at the waitstaff station cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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12/13/2013 | Follow-up | |
Adequate chlorine dish machine and test kit. Reviewed employee health.
Active managerial control is not taking place. No one is monitoring the correct functioning of refrigeration equipment.
No potentially hazardous foods are to be stored in the front WIC or MUT cooler until the units have been repaired. Items that are kept out must be kept on ice.
- Critical: Demonstration of Knowledge*
Observation: Staff and management are not monitoring temperatures of refrigeration units or food items in the facility, to ensure potentially hazardous foods are stored at 41 F or less at all times.
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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that cut vegetables were not protected from contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the WIF.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All product in the MUT cooler and front WIC were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The MUT cooler and front WIC are not maintaining temperatures of 41 F or less.
Correction: Repair the refrigeration to 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 refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the waitstaff 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
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested at 200 ppm).
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm).
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12/11/2013 | Routine | |
The inspector made a follow-up inspection on 7/8/13 (11:02 - 11:25 am) and another one today (7/9/13). The 7/8/13 visit found that another part was ordered for the MUT cooler and had not arrived as of yet. The left side of the MUT cooler was measured at 50 F and the right side at 43 F. Proteins were being kept in pans that were sitting down in ice water baths on the counter. Product on ice was measured at 37-57 F. Product that came in direct contact with the bottom of the metal pans in the ice bath had the best temperature, with thicker/upper portions measuring at higher temperatures. The front/kitchen WIC's air temperature was measured at 37-41 F.
Owner contacted inspector today (7/9/13) to state the MUT cooler has been fixed. Temperatures were better today as far as air temperature and product temperature in the unit (when measured initially, but numbers did go up instead of down during the visit), but the numbers are still borderline. Repair the brackets to the lids of the MUT cooler so they can be left on at all times, and raised when needed (instead of removed).
Keep only SMALL portions of product in the bottom of the MUT cooler. Be aware that the arrangement of pans/trays in the unit will block and effect air flow. Suggest keeping portioned raw meat in small metal pans instead of on sheet trays. The sheet trays block more air flow and metal transmits cold better than plastic.
The front/kitchen WIC is only being used on a very limited basis during warm weather months. All proteins and ready-to-eat foods have been removed and are stored in the main WIC for safer cold holding temperatures.
No violation noted during this evaluation. | 07/09/2013 | Follow-up | |
Initial follow-up inspection was done on 6/28/13 from 5:30-6:00. The repair technician had been in, but had to order some parts that weren't readily available. At that time the front WIC was holding air temperatures of 43-44 F***. Steak that was not on ice was found at 47-48 F*** and black beans that were not iced were at 49 F***. Salsa and cerviche that were on ice in the unit were measured at 33-34 F. All other proteins and ready-to-eat items had already been relocated to the main WIC for safer cold holding. Staff were instructed to only place potentially hazardous foods in the front WIC if they are kept on ice. The main WIC was found to be holding at 37 F, with raw meats measured at 40 F.
The MUT cooler was holding air temperatures of 43-44 F***, with raw meats in the bottom measured at 49 F*** (prepped about 2 hours prior).
Today's follow-up, 7/3/13:
A repair technician has worked on the front WIC and MUT cooler and they should be functioning properly. Temperatures in the front WIC are a few degrees lower, but the unit is being used on a limited basis at this point.
The bottom of the MUT cooler had a lot of water ponding in the bottom of the unit while the inspector was present. All foods were taken out the bottom of the unit, water cleaned out, and any product stored in the bottom of the unit must be kept on ice until the unit is checked out/repaired. The repair technician was contacted while the inspector was present and can't come in until Thursday morning. Icing of product must be continued until the unit has been repaired and shown it can maintain temperatures under 41 F.
Another follow-up inspection will be done on Monday, 7/8/13.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All potentially hazardous foods in the front WIC (steak, fish, beef, chicken, chorizo, sauces, salsa), raw meats stored in the bottom of the MUT cooler, and diced tomatoes on the guacamole cart cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The front WIC, MUT cooler, and small black cooler in the waitstaff area were not maintaining temperatures of 41 F or less.
Correction: Repair the refrigeration units to 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 refrigeration units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/03/2013 | Follow-up | |
Adequate thermometer, chlorine sanitizer buckets, chlorine dish machine, and test kit. Reviewed employee health.
There's a dead zone in the back of the front/kitchen WIC that does not appear to receive any air flow. All of the raw meats and chorizo that had to be discarded were located in this area. Suggest moving the cut vegetables into this area. The unit receives heavy in/out traffic and is not capable of holding temperatures under 41 F. Any potentially hazardous items that are to be stored in this unit must be iced until it has proven it can maintain temperatures under 41 F.
Suggest pre-chilling ambient temperature ingredients prior to making sauces/salsa to help with the cooling process. Utilize ice wands and ice/water baths as well.
Have the front WIC and MUT cooler serviced immediately. Keep limited product stored in both until they have been fixed. The small black GE cooler must also be fixed and/or replaced.
- Critical: Cooling*
Observation: Ambient temperature red sauce not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All potentially hazardous foods in the front WIC (steak, fish, beef, chicken, chorizo, sauces, salsa), raw meats stored in the bottom of the MUT cooler, and diced tomatoes on the guacamole cart cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The front WIC, MUT cooler, and small black cooler in the waitstaff area were not maintaining temperatures of 41 F or less.
Correction: Repair the refrigeration units to 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 refrigeration units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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06/27/2013 | Routine | |
Adequate thermometer, chlorine dish machine, chlorine sanitizer buckets, and test kit. Reviewed employee health.
Hoods are due for a professional cleaning in the next couple of weeks. Please schedule as soon as possible.
When staff clean the ice machine make sure they are thoroughly wiping down the inner ledge of the machine where mold tends to grow. Unit was supposedly cleaned last week and some mold was present in this area.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Mold present along interior surfaces of the ice machine.
Correction: Clean the interior surfaces of the ice machine as often as necessary to prevent mold build-ups or per manufacturer specifications.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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03/25/2013 | Routine | |
Adequate thermometer, chlorine dish machine, chlorine sanitizer buckets (re-mixed upon request), and test kit. Reviewed employee health.
Make sure staff are paying attention to the strength of the bleach water being used to clean food contact surfaces. Staff need to utilize the chlorine test kit more regularly.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor in the WIC and dry storage area.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods (corrected on site)
Observation: Ice water bath for refried beans had water/ice barley touching the product and it was not being stirred. Salsa/cheese sauce on ice had no water added to the bath.
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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the main hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the women's rest room.
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
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Bleach water buckets in the kitchen and used to wipe down food contact surfaces does not meet the requirements of 40 CFR 180.940. Solution tested at 200 ppm+.
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (testing 50-100 ppm).
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12/17/2012 | Routine | |
additional temperatures taken:
enchilada sauce in rear WIC 33-35, whole meats in rear WIC 36-38
Adequate thermometer, chlorine test kit, sanitizer buckets (re-mixed upon request),and manual sanitizer dip mixed upon request. Chlorine dish machine not delivering detectable levels of sanitizer. Reviewed employee health.
Staff is not adequately monitoring hot holding temperatures, cooling temperatures/parameters, and sanitizer concentrations in the facility. Flyer on the upcoming Spanish ServSafe classes provided to management.
Salsa was voluntarily discarded while the inspector was present. Questionable temperatures on the flat top were reheated to 165 degrees and then placed on the steam table.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Proper cooling methods are not being utilized and sanitizer concentrations/use is not being monitored.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed the following food was observed stored without being in packages, in covered containers, or wrapped: large containers of sauces/salsas
Correction: containers of chopped vegetables and rice in the WICs and in the bottom of the MUT cooler.
- Cloths - Wiping Cloths - Use Limitation
Observation: Fresh sanitizer buckets are not being mixed up every day. One bucket contained no detectable levels of bleach and it was the main container of sanitizer on the cook line.
Correction: Mix up fresh sanitizer at least every 4 hours and more often if it becomes heavily soiled.
- Critical: Cooling* (corrected on site)
Observation: Five large containers of salsa made on Wednesday noted not being adequately cooled to prevent the growth of harmful bacteria. Internal temperature measuring 58-78 degrees on Thursday.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. 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.
- Cooling Methods
Observation: The methods used for cooling salsa 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Container of mixed vegetables and sauce (on flat top), container of beef enchilada mixture (on flat top), refried beans (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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No prepared ready-to-eat (RTE) foods (salsas, sauces, chile rellenos) in the refrigeration units are properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the low prep table shelving throughout the kitchen area is not corrosion resistant, nonabsorbent, and/or smooth. Shelves have been lined with foil and have cardboard on top of the foil in some areas.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration (in the dish machine or sanitizer buckets).
Correction: Use a chlorine test kit chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: chlorine dish machine is not delivering any sanitizer during its final rinse.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. A manual sanitizing dip must be used for all dishes until the dish machine has been repaired.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Assorted dishes and cups were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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02/16/2012 | Routine | |
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