| No violation noted during this evaluation. | 09/11/2015 | Complaint | |
Facility is much cleaner and more organized - good job! Maintain. PCO has increased treatment and will continue until abated. Ok for permit.
- Cooling Methods (repeated violation)
Observation: Observed improper cooling methods for shredded chicken (deep pans, covered tightly and stacked in walk in cooler).
Correction: Spread food in shallow layer, leave uncovered and do not stack to cool quickly.
- Temperature Measuring Devices (repeated violation)
Observation: No visible thermometer in prep unit.
Correction: Provide thermometers in all refrigerators.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed torn/damaged door gasket on small "vegetable" prep unit. Food in unit is now holding on ice (guacamole 38F), no food inside unit.
Correction: Holding on ice is ok for a temporary repair. The unit must be fixed or replaced.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Missing light shield in hood.
Correction: Provide covers or protection for hood lights.
|
08/17/2015 | Follow-up | |
Call for follow up inspection when ready.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employees return to work from outside and after talking on the phone and fail to wash hands before resuming work.
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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed open cup of soda in food prep area.
Correction: Employee drinks must have a lid and straw.
- Cooling Methods
Observation: Observed improper cooling methods for shredded chicken (deep pans, covered tightly and stacked in walk in cooler).
Correction: Spread food in shallow layer, leave uncovered and do not stack to cool quickly.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed food in the small vegetable prep unit above 41F: mushrooms 45, chile rellenos 47F, potatoes 47F.
Correction: Repair or adjust unit to maintain food at <41F.
- Temperature Measuring Devices (repeated violation)
Observation: No visible thermometer in prep unit.
Correction: Provide thermometers in all refrigerators.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed torn/damaged door gasket on small "vegetable" prep unit.
Correction: Repair or replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: tables under drink equipment (margarita machine), fan guard in refrigerators, racks in walk in cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Missing light shield in hood.
Correction: Provide covers or protection for hood lights.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the kitchen hand sink.
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
Observation: No towels at kitchen hand sink.
Correction: Provide towels at all hand sinks.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors in the kitchen in need of cleaning - especially behind and under equipment.
Correction: Clean regularly.
- Pests - Controlling Pests*
Observation: Observed live nymph (baby) stage roach on table in front of ice machine.
Correction: Eliminate harborage and entry points.
|
08/10/2015 | Routine | |
Note: Employee drinks must have a lid and straw. Cooling practices need to be addressed.
Good handwashing observed.
- Critical: Cooling* (corrected on site)
Observation: Observed a deep pan of beans improperly cooled, still at 44F and a large tub of cheese dip still at 50F.
Correction: Do not use to serve public. Foods must be cooled quickly from 135F to 70F in 2 hours then to 41F in 4 hours. Separate foods into shallow pans and use and ice bath to cool quickly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food in the prep unit above 41F: chorizo 46F, chicken 46F, shrimp 44F.
Correction: Repair or adjust unit to maintain food at <41F. Ice may be used as a coolant until repaired.
|
03/23/2015 | Risk Factor | |
Good date labeling. Good temperature control. Glove use observed.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Dish machine was not pulling any sanitizer.
Correction: Line was primed. Unit is now pulling sanitizer correctly.
|
11/25/2014 | Risk Factor | |
No critical violations noted.
- Temperature Measuring Devices
Observation: Observed the lack of thermometers in the cook line low boy/cold table refrigeration units.
Correction: Supply thermometers in all refrigeration units.
- Equipment - Cutting Surfaces
Observation: Observed badly scarred cutting boards on the cook line (cold table/low boy units).
Correction: Replace the scarred board/resurface the boards.
- Non-Food Contact Surfaces
Observation: Observed the kitchen floor is in need of cleaning.
Correction: Clean the flooring.
- Lighting, Intensity
Observation: Observed 36.65 foot candles of lighting on the cook line
Correction: should have a minimum of 50 foot candles of lighting.
|
08/11/2014 | Routine | |
No critical violations noted.
No violation noted during this evaluation. | 05/12/2014 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an open glass of beverage on shelving above the foodservice line/steam table.
Correction: Remove the glass. Staff may consume liquids from a cup with a lid and straw away from food/food equipment. Glass was removed.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed foods in refrigeration unit (walk-in) with no date marking (cooked chicken/trays of relenos with no date marking).
Correction: Supply dates on all foods prepared or held for 24 hours or more (may be kept for 7 days if held at 41 degrees or below).
|
12/10/2013 | Risk Factor | |
Gloves worn. Dishmachine - chlorine sanitizer - 100 ppm/test kit (ok). Annual inspection for permit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Found food containers not dated.
Correction: All ready to eat food to be dated. Please date these containers.
- Equipment - Good Repair and Proper Adjustment
Observation: Found walk-in floor and door gaskets damaged.
Correction: All equipment to be in good operating condition. Please repair/replace these items.
- Non-Food Contact Surfaces
Observation: Found grease pan not clean.
Correction: Please clean frequently.
|
09/04/2013 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed foods in the walk-in vault with no date markings (relenos, cooked chicken).
Correction: Supply dates on all foods prepared or kept for 24 hours or more.
|
02/08/2013 | Risk Factor | |
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