| No violation noted during this evaluation. | 09/29/2015 | Follow-up | |
PFG/US Foods and Concept are main suppliers. PIC state eggs for Huevos Rancheros are not undercooked. No ceviche is served. Beans and rice reheated for daily service are not cooled and reheated for a second service. Pork roasts are frozen, thawed, cubed and cooked. Hood system cleaned and inspected in June 2015. Observed excellent hand washing and glove use by employees. Discussed cleaning and sanitizing frequency for in-use utensils. Ensure a 4 hour cleaning frequency. Recommend checking on T-Bone steaks to determine is whole muscle or pinned/injected. Steaks are thin and no box was available.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. PIC could not locate employee training information. A copy of basic employee health information was posted at handsink. EHSS provide additional educational materials.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- 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. Neither PIC or employee could locate test strips.
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 - Fixed Equipment, Spacing or Sealing
Observation: The caulking sealing the top of the 3 basin sink is worn and missing in sections. The equipment is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Required wash and rinse temperature is 140 degrees. Machine temperature gauge was reading 133 - 134 degrees. Chlorine sanitizer was 100 ppm.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. Recommend having machine and temperature gauge checked to ensure 140 degrees wash and rinse temperature or replace gauge if not reading accurately.
- Plumbing System Maintained in Good Repair
Observation: Observed leak in either waste line or water line at dump sink. Water was draining into bus pan.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor drain under dishmachine in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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09/21/2015 | Routine | |
Suppliers are US Foods, PFG, and Concept Foodservice. Discussed employee health
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Observed food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed employee multitasking with gloves
Correction: observed employee used gloves to pick up raw shrimp and place on the grill and then pick up onions and peppers and touch non-food contact surfaces.
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11/04/2014 | Routine | |
Follow up to check WIC. WIC serviced 8/18/14 per PIC. All food checked in the WIC was observed probably cold holding at or below 41 F. Discussed training
- Person in Charge
Observation: Observed employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Recommend training all employees in food safety as it relates to their assigned duties.
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08/19/2014 | Follow-up | |
Discussed food safety training for staff. PIC indicated in house training will be completed first. Discussed hand washing and glove use. Discussed having the walk in cooler serviced/ checked. The front portion of the unit by the door was observed cold holding 42-43 F. Observed only raw vegetables/ produce, tortilla shells, and non-TCS food stored in the front. Numerous TCS foods temp. checked in the rear portion of the unit and were found to be cold holding properly. PIC called technician.
- Person in Charge (repeated violation)
Observation: Observed employees are not properly trained in food safety as it relates to their assigned duties. Observed PIC not practicing active managerial control to ensure employees are properly washing hands, properly using gloves and properly cooling hot foods.
Correction: Recommend training all employees in food safety as it relates to their assigned duties.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site) (repeated violation)
Observation: Observed improper handwashing procedures.
Correction: Recommend ensuring that all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the nonfood contact surface of the reach in freezer door gaskets and shelving units in the walk in cooler with accumulations of grime and debris.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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08/15/2014 | Follow-up | |
Additional temps taken and in compliance. Food suppliers are US Foods and Concept Foods. Proteins are received raw
- Person in Charge (repeated violation)
Observation: Observed employees are not properly trained in food safety as it relates to their assigned duties. Observed PIC not practicing active managerial control to ensure employees are properly washing hands, properly using gloves and properly cooling hot foods.
Correction: Recommend training all employees in food safety as it relates to their assigned duties.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee fail to use soap while washing their hands and then drying hands on unclean towel after washing.
Correction: Recommend ensuring that all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw chicken and beef in the walk in cooler stored above refried beans and cheese sauce. Observed numerous foods in refrigeration units uncovered/ not protected from contamination.
Correction: Recommend separating 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. Recommend storing all foods covered.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed employee use gloved hand to place raw shrimp on the grill and then proceed to use contaminated glove to place shredded cheese on plate.
Correction: Recommend using only cleaned and sanitized utensils or equipment during food preparation. Recommend instructing employees to remove gloves and wash hands when switching from working with raw to ready to eat foods to prevent cross contamination. Recommend discarding cheese.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed employee place a large pot of boiled chicken on the dirty side dish machine drain board to initially cool and to prevent contamination from dirty dishes.
Correction: Recommend placing the food on a clean surface to begin cooling. PIC moved the container to a clean prep table.
- Critical: Cooling* (corrected on site)
Observation: Observed refried beans not being adequately cooled to prevent the growth of harmful bacteria. Observed 3 pans of refried beans in the walk in cooler at 44 F, 45 F, and 46 F Pans observed stacked and with lids on. PIC stated these were cooked and cooled the previous afternoon. PIC did not having any cooling temperature logs.
Correction: Recommend discarding the refried beans improperly cooled. 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. PIC discarded the food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed several prepared ready-to-eat (RTE) foods, including beef tips, shredded chicken, salsa, and cooked onions and peppers in the refrigeration units not properly dated for disposition.
Correction: Recommend marking 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the walk in cooler door/ floor in a state of disrepair and damaged. Observed the threshold to the walk in cooler (WIC) not secured firmly to the floor and sticking up. Observed the door not tightly closing unless pushed closed due to the damaged threshold. Observed door being left ajar.
Correction: Recommend repairing the unit/ threshold 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the nonfood contact surface of the reach in freezer door gaskets and shelving units in the walk in cooler with accumulations of grime and debris.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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08/07/2014 | Routine | |
Follow up inspection. No reheating or food prep observed during the inspection. Discussed reheating, cooking and hot holding temperatures. Reviewed repeat risk factor violations and discussed training for PIC and employees. PIC stated he would obtain food safety training for himself and the main cook. PIC stated that the walk in cooler is to be serviced
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the nonfood contact surface of the interior of the reach in freezer and storage racks in the walk in cooler with accumulations of grime and debris.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/27/2014 | Follow-up | |
Food suppliers are US Foods, Concept Food Service and PFG. PIC stated he is ServSafe certified but no certificate was given/ available. Discussed employee health
- Person in Charge
Observation: Observed the person in charge (PIC) not practicing active managerial control. Observed PIC not ensuring that employees are properly trained in food safety practices including proper reheating, gloves use and cleaning and sanitizing.
Correction: Recommend food safety training for PIC and employees.
- Gloves - Use Limitation (corrected on site)
Observation: Observed employee not change disposable gloves between handling dirty and clean dishes and utensils. Observed employee fail to change gloves between loading and unloading the dish machine.
Correction: Recommend training employees to change gloves and wash their hands between handling dirty and clean dishes and utensils. Gloves should be changed each time they are soiled and between tasks to prevent cross contamination.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed several time and temperature controlled for safety (TCS) foods on the steam table not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.Observed beef tips at 153 F, rice at 134 F, chicken at 144 F, and refried beans at 115 F. PIC stated all food was removed from the walk in cooler (WIC) and placed directly on the steam table to reheat at 9:30am. Temperatures taken at 11:20am.
Correction: Recommend ensuring that potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours. PIC rapidly reheated beef tips to 177F, chicken to 172 F, and refried beans to 180 F within 2 hours. Rice was discarded by PIC.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed unused or non-functioning equipment not removed from the premises. Observed True 1 door reach in cooler empty. Employee stated this unit is still not properly working and is not used
Correction: this unit has been observed functioning improperly and/or not in use since 11/1/13. On 12/30/13 PIC stated a new unit had been ordered and this unit was to be removed. PIC stated that this unit has been fixed but is not used often. Unit observed at 40 F.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed food contact surfaces of knives and tongs used to prepare potentially hazardous food items soiled and /or with accumulations of food residues. Observed several knives stored on magnetic storage strip soiled. Observed employee rinse tongs only and then dry the tongs with a paper towel after the tongs fell onto the floor.
Correction: Recommend cleaning the food-contact surfaces. Ensure that food contact surfaces are cleaned and sanitized as needed and no less than every 4 hours while in use to prevent the growth microorganisms on those surfaces. PIC ran tongs and knives through the dish machine.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surface of the interior of the reach in freezer and storage racks in the walk in cooler with accumulations of grime and debris.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/13/2014 | Routine | |
Additional food temps in WIC: salsa @ 41/42 F
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed the prepared ready-to-eat (RTE) beef tips, shredded chicken, and salsa in the refrigeration unit(s) not properly dated for disposition.
Correction: Recommend marking 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.
- Plumbing System Maintained in Good Repair
Observation: Observed the plumbing connections under the sink at the dishmachine leaking.
Correction: Recommend fixing. Plumbing systems and components shall be maintained in good repair. PIC stated work to be completed 12/30 or 12/31/13.
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12/30/2013 | Routine | |
Follow up on risk control plan and previous routine inspection. Observed signed copies of Form 1B by all staff. Observed proper storage of raw animal food in the WIC. Observed food stored covered. Observed very good hand washing and proper glove use. Observed proper reheating. Discussed servicing or replacing the True reach in cooler and not storing any TCS food in the unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed white sauce cold holding at improper temperatures in the True reach in cooler
Correction: observed food at 48 F. PIC not aware how long the food was cold holding > 41 F.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the True 1 door reach in cooler in a state of disrepair and damaged. Unit was observed cold holding at 42 F. PIC stated that the unit had been serviced and fixed.
Correction: Recommend repairing the unit 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Recommend having the unit serviced again so that it properly cold holds food at or below 41 F or replacing the unit. Recommend not storing any TCS food in the unit until it is properly cold holding. Only foods observed in the unit were salsa, white sauce and other non-TCS foods. PIC stated salsa was removed from the WIC and moved to the True reach in cooler at 10:00am, temp @ 11:20am. PIC relocated the salsa to another unit. PIC discarded white sauce.
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11/22/2013 | Other | |
EHS provided Form 1B in Spanish. Observed good hand washing technique. EHS provided formal training on hand washing and proper glove use.
- Person in Charge (repeated violation)
Observation: Observed no means to verify that employees are trained on employee health and informed of their responsibility to report to the person in charge (PIC) certain symptoms, diagnosed illnesses, and exposures associated with foodborne illness.
Correction: Recommend maintaining a means to verify employee health training. EHS provided Form 1B.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken and raw shrimp stored above refried beans, salsa and pico in the walk in cooler.
Correction: Recommend separating raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Observed food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed employee multitasking with gloves. Observed employee handle dirty dishes with gloves on and then proceed to prep food without changing gloves.
Correction: Recommend using only cleaned and sanitized utensils or equipment during food preparation. Recommend changing gloves when contaminated and between tasks.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the reach in cooler in a state of disrepair and damaged. Observed the True reach in cooler by the beverage station cold holding at 50 F and leaking water inside.
Correction: Recommend repairing the unit 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Recommend removing the unit if it is not to be used or fixed. Recommend not storing any time-temperature controlled for safety (TCS) food in the unit until it is capable of cold holding at or below 41 F. Juice was commercially sealed closed and the exterior wiped off with sanitizer.
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11/07/2013 | Follow-up | |
Additional temps from WIC: cooked chicken @ 42 F, refried beans @ 41, 42 F. Reheating temps after 1.5 hrs reheating: chicken @ 186 F, refried beans @ 199 F, ground beef @ 183 F. Discussed employee health
- Person in Charge
Observation: Observed no means to verify that employees are trained on employee health and informed of their responsibility to report to the person in charge (PIC) certain symptoms, diagnosed illnesses, and exposures associated with foodborne illness.
Correction: Recommend maintaining a means to verify employee health training. EHS provided Form 1B.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed improper handwashing procedures. Observed employee not use soap when washing hands. Observed employee rinse hands under water when PIC instructed him to wash hands.
Correction: Recommend ensuring that all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed food not stored properly and/or protected from contamination. Observed numerous containers of food in the prep unit and walk in cooler not covered. Observed chips stored uncovered. Observed raw foods of animal origin stored over ready-to-eat (RTE) food in the walk in cooler refrigeration unit
Correction: observed refried beans and cooked foods stored below raw shrimp and chicken in the WIC. Observed raw chicken stored above raw beef in the WIC. Observed bottled juice stored in the reach in cooler below water leak from unit's water/ plumbing line.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed employee multi-tasking with gloves. Observed employee handle raw chicken (to place on grill) and handle raw eggs with gloves and not change gloves before proceeding to handle other ready to eat foods. Observed prep table not cleaned and sanitized after being used to prep raw eggs.
Correction: Recommend using only cleaned and sanitized utensils or equipment during food preparation. Recommend instructing and training employees to change gloves after handling raw animal food or contaminating gloves in other manners. Recommend cleaning and sanitizing food prep surfaces after being used to prep raw animal foods.
- Gloves - Use Limitation (corrected on site)
Observation: Observed employee wash gloves after handling raw eggs.
Correction: Recommend single use gloves be used for only one task and discarded when soiled or damaged.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed dead insects in the water in the bottom of the steam table.
Correction: Protect food from miscellaneous sources of contamination. Recommend draining the water from the steam table, removing the insects, cleaning the unit and refilling.
- Critical: Cooling* (corrected on site)
Observation: Observed pork in the walk in cooler not being adequately cooled to prevent the growth of harmful bacteria. PIC stated the pork was cooked and cooled, in an ice bath, the previous evening. Observed pork at 43.5 F and 44 F.
Correction: Recommend discarding the pork improperly cooled. 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. PIC discarded food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed sour cream cold holding at improper temperatures
Correction: observed at 45 F in the walk in cooler and 47 F in the prep unit. PIC stated that this was delivered earlier in the morning, and he was not aware how long it had been cold holding above 41 F. Observed whipped cream in the reach in cooler at 60 F. Observed the reach in cooler at 50 F. PIC was not aware how long the whipped cream was cold holding above 41 F.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the reach in cooler in a state of disrepair and damaged. Observed the True reach in cooler by the beverage station cold holding at 50 F and leaking water inside.
Correction: Recommend repairing the unit 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Recommend removing the unit if it is not to be used or fixed. Recommend not storing any time-temperature controlled for safety (TCS) food in the unit until it is capable of cold holding at or below 41 F. Juice was commercially sealed closed and the exterior wiped off with sanitizer.
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11/01/2013 | Routine | |
Follow up inspection to review time control plan for foods in the prep unit by the grill. Observed prep unit empty of all TCS foods at time of inspection. Observed pans of food in the walk in cooler marked with time to be placed in the prep unit during lunch
No violation noted during this evaluation. | 08/14/2013 | Follow-up | |
Observed signed copies of Form 1B. Observed good date marking. EHS assisted PIC with written time control plan for food in prep unit next to grill.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed numerous time-temperature controlled for safety (TCS) foods cold holding at improper temperatures in the prep unit. Observed salsa at 46 F, sour cream at 52 F, sliced tomato at 53 F, raw beef at 46 F, raw chicken at 49 F and raw shrimp at 48 F. PIC stated these foods were removed from the walk in cooler at 12:30pm and placed in prep unit
Correction: temperature checked at 2:45pm.
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07/25/2013 | Follow-up | |
Suppliers are PFG and US Foods. No food prep observed during inspection. Fire suppression system was serviced in June 2013. Western Pest Service used
- Person in Charge (repeated violation)
Observation: Observed no means to verify that employees are trained on employee health and their responsibility to report to the person in charge certain symptoms, diagnosed illnesses or exposures associated with foodborne illness.
Correction: Recommend providing a means to verify employee health training. EHS provided Form 1B.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wiping cloths improperly stored between use
Correction: observed wet wiping cloths stored on counters in between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed numerous time-temperature controlled for safety (TCS) foods cold holding at improper temperatures in the prep unit. Observed raw beef at 59 F, raw chicken at 59 F, steak at 68 F, raw shrimp at 56 F, salsa at 55 F, sour cream at 56 F, red salsa at 65 F, green salsa at 60 F, shredded cheese at 60 F, and diced tomatoes at 58 F. Prep unit was observed at 52 F. Observed salsa cold holding at 51 F in the True reach in cooler. Per the PIC, most of these foods were brought out from the walk in cooler at 9:30am and placed in the prep unit. Temperatures were checked between 3:30-4:00pm. Kitchen was observed warm and prep unit is in close proximity to grill/ stove.
Correction: Recommend discarding any TCS food cold holding above 41 F for 4 or more hours and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. PIC discarded all food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed the prepared ready-to-eat (RTE) salsa, sauces and cooked meats in the refrigeration unit(s) not properly dated for disposition.
Correction: Recommend marking 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.
- Temperature Measuring Devices
Observation: Observed no temperature measuring device located in the reach in freezers.
Correction: Recommend providing 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the prep unit and True 1 door reach in cooler not maintained in good repair and/or proper adjustment.Observed the prep unit at 52 F and the True reach in cooler at 44 F.
Correction: Recommend having the units checked and if needed repairing the 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Recommend not using these units to store time-temperature controlled for safety (TCS) food unless it is on a time control plan. Recommend maintaining temperature logs.
- Non-Food Contact Surfaces
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: door gaskets, bottom of reach in freezer, and wire shelving racks in the walk in cooler.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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07/15/2013 | Routine | |
US Foods is supplier. Discussed and provided handouts on the following topics: hot holding, reheating (165 F within 2 hours), thawing methods, cooking temps., cooling, and Form 1B. Items that are hot held are cooled and reheated. Storage racks in the walk in cooler are in need of cleaning. New data plate is needed for dish machine. Discussed how to calibrate thermometers. Good glove use observed.
- Person in Charge
Observation: Observed no means to verify that employees have been trained on the employee health policy and their responsibility to report to the person in charge symptoms, diagnosed illnesses and exposures associated with foodborne illness.
Correction: Maintain documentation to verify that employees have been trained on the employee health policy and their responsibilities regarding the policy. EHS provided Form 1B in English and Spanish.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw chicken stored above uncovered lettuce and next to mushrooms. Observed raw chicken stored above refried beans in the walk in cooler. Observed different types of raw animal foods stored improperly
Correction: observed raw chicken stored above uncovered raw shrimp in the reach in cooler. Observed raw shrimp uncovered in the walk in cooler.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee multi-tasking with gloves
Correction: observed gloves as a vehicle of cross contamination. Observed employee handle raw chicken with gloves and then proceed to reach into the prep unit to get the lettuce container.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed the prepared ready-to-eat (RTE) cooked beef, refried beans, shredded chicken and sauces/salsa in the refrigeration units (reach in cooler and walk in cooler) not 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.
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02/05/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Don Pedro Ii, 9502 Chamberlayne Ave Unit 27, Mechanicsville, VA 23116 »