Good handwashing and prevention of barehand contact.
Remember that gloves have to be discarded and hands need to be washed after handling raw animal foods.
Discussed cooling of foods. The chicken was spread out on a pan placed on the wire rack and uncovered for cooling. This is a good way to cool chicken. Be sure to keep the chicken to a single layer while cooling.
The cheese sauce should be placed into shallow pans like the beans when cooling. Place the shallow pans directly on the wire rack and leave uncovered while cooling.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Beans not fully reheated before placing on steam line.
Correction: Assure beans are reheated to 165°F on the stove before placing on the steam line.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Tops of equipment, behind equipment, doors of equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: The faucet for the three compartment sink is leaking.
Correction: Have the faucet fixed to eliminate the leak.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room
- Outer Openings - Protected
Observation: The back door does not have a door knob and a hole is where it is suppose to be.
Correction: Have a new door knob placed on the back door to cover the hole that could allow entry of pests.
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03/18/2016 | Routine | |
Discussed chicken placement with manager as noted in marked violation. Staff was viewed properly cooling small portions of cooked food in shallow pans for cold storage in walk-in cooler.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw thawing chicken stored in plastic bag was viewed stored above foods in walk-in cooler.
Correction: Separate 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.
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11/19/2015 | Routine | |
Discussed marked violations with manager. Raw chicken storage was corrected in walk-in cooler. Hot holding food temperatures look good at serving prep bar.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken in walk-in cooler stored in such a manner that may cause cross contamination. Chicken was in a bag on slotted shelf directly over food container buckets.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: Arranging each type of food in equipment so that cross contamination of one type with another is prevented.
- Wall and Ceiling Coverings and Coatings
Observation: Ceiling covering over dishwashing machine is not attached/covered. Area in kitchen below this area is exposed to dust/debri from opening.
Correction: Attach ceiling covering so it is easily cleanable.
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07/21/2015 | Routine | |
Prior violations/problems with prep cooler were noted with manager. The new True prep cooler has been in service since last October and appears to be holding approved temperature. Temperature of ambient air within cooler and beans were measured at 39 and 40 degrees F. Manager agrees to only store small portions of foods in prep cooler during lunch service. Staff was observed practicing proper hand washing and glove wear during handling of RTE foods and plates.
No violation noted during this evaluation. | 02/27/2015 | Routine | |
The prep unit isn't able to keep food at 41°F or lower. The highest temperature was 54°F 7:50 PM 10/17/14. Lowest Temperature was 41°F at 9:00 am Monday Morning. Once prep begins the temperature slowly rises till it peaks at lunch. Then it will start lowering but if they have a busy dinner it again peaks.
The prep unit must be replaced. Until it is replaced time control must be followed:
No food is left in the prep unit overnight.
Food comes from the walk-in refrigerator at or below 41°F.
Food does not reach 70°F.
Food is used or discarded within 6 hours.
So food placed at 10:00 AM in the prep unit must be used or discarded by 4:00 PM.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep refrigerator was observed in a state of disrepair and damaged.
Correction: Repair the prep refrigerator 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 prep refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/24/2014 | Follow-up | |
Unit doesn't appear to be able to keep the food cold. Data logger set in unit and will be picked up and checked on Monday 20, 2014.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items in the prep top were cold holding at improper temperatures. Pico De Galla was at 47°F. The unit had been adjusted due to freezing lettuce and had gotten to warm.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Unit adjusted during inspection.
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10/17/2014 | Follow-up | |
Prep unit was loaded for lunch by 10:30 AM. Food had came from the walk-in and tomatoes had just been sliced. The unit was turned up due to freezing lettuce. Adjusted during inspection to obtain colder temperature.
Rice was left out at room temperature, but was still greater than 135°F. This is rice that will be used next. As long as it does not go below 135° before being placed on the steam table, this is fine. Ideally, you would have this wrapped tightly to keep the heat in the product until it is needed.
Chicken was placed in the walk-in to cool. Adjusted the lid to allow for better air flow and it began dropping in temperature quickly.
Employee quickly washed hands and obtained gloves after observation of barehand contact. Then practiced good handwashing and glove use.
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- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Cutting lettuce.
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 - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items in the prep top were cold holding at improper temperatures. Pico De Galla was at 47°F. The unit had been adjusted due to freezing lettuce and had gotten to warm.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Unit adjusted during inspection.
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10/09/2014 | Risk Factor | |
Using ice to keep food cold in the top of the prep unit.
Unit will be worked on tomorrow, if it cannot be fixed it must be replaced.
Use ice to keep the food cold until the unit is working or is replaced with a working unit.,
No violation noted during this evaluation. | 07/17/2014 | Follow-up | |
Prep unit is not functioning again. At this point the unit needs to be replaced with a working unit.
Until the unit is replaced with a working unit, rotation from the walk-in will be the plan of action as it was the last time the unit was not working.
Note book must be kept to note the times that food is placed in the prep unit and the times it is returned to the walk-in. Temperatures should be monitored by using metal steam thermometers to assure the food is 41°F or returns to 41°F with out being above 41°F for a total of 4 hours. Plan is to move food from the walk-in to the prep unit every two hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food in prep unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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07/11/2014 | Risk Factor | |
Unit is not working. A new one is being ordered to replace it.
Ice being used to keep items cold. Remember to have the ice level around the pan up to the level of the top of the food in the pan.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Prep unit is still not holding food properly.
Correction: Use prep unit for temporary storage and rotate food from a working refrigerator into the unit every two hours in order to keep the food safe.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen. This is due to missing lights and possibly light bulbs that are not providing adequate light.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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04/30/2014 | Follow-up | |
The unit continues to not work after several attempts at repair. The unit must be replaced with one that works. An inspection will be conducted tomorrow.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food in prep unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Prep unit is still not holding food properly.
Correction: Use prep unit for temporary storage and rotate food from a working refrigerator into the unit every two hours in order to keep the food safe.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen. This is due to missing lights and possibly light bulbs that are not providing adequate light.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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04/21/2014 | Follow-up | |
Continue to rotate food from the walk-in refrigerator every 2 hours unitil the prep unit is working.
Obtain more food thermometers and place them in the tomatoes, cheese, and pico de galo to monitor the temperature of these items.
When cooling food. Place them in shallow pans of 3 to 4 inches, leave them uncovered or loosely covered, and place on the top rack in the walk-in.
- Cooling Methods (repeated violation)
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: Food in prep unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Prep unit is still not holding food properly.
Correction: Use prep unit for temporary storage and rotate food from a working refrigerator into the unit every two hours in order to keep the food safe.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen. This is due to missing lights and possibly light bulbs that are not providing adequate light.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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04/18/2014 | Follow-up | |
Food that requires temperature control such as sliced tomatoes, cheese, diced tomatoes, and chili rellanos can not be left in the prep unit as it is not working.
Use the working refrigerator to rotate food from it to the prep unit. Put what you think will last 2 hours. When 2 hours is up, put any leftover back into the working unit and replace with items form the working unit into the prep unit. A log should be maintained until the prep unit is repaired or replaced.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food in prep unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep unit is still not holding food properly.
Correction: Use prep unit for temporary storage and rotate food from a working refrigerator into the unit every two hours in order to keep the food safe.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen. This is due to missing lights and possibly light bulbs that are not providing adequate light.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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04/16/2014 | Follow-up | |
All other refrigeration units are working properly.
Time the items in the prep refrigerator unit it is fixed. Rotate tomatoes, sour cream, chili relanos, etc every 2 hours from the walk-in. Also do this with the cheese sauce, split it into two containers and rotate from the refrigerator every two hours.
When cooling food, a good option for your facility is to place the food into pans of no more than 3 inches deep, place the pans directly on the wire rack in the walk-in refrigerator and do not cover until it has fully cooled. It appears that this is being done, but today the items were placed into deep pans.
Overall the facility is in good shape.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Chicken mix and ground beef in deep pans for cooling.
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* (corrected on site)
Observation: Food in the prep cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food moved to walk-in refrigerator. Using timed rotation until the unit is fixed.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen. This is due to missing lights and possibly light bulbs that are not providing adequate light.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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04/11/2014 | Routine | |
Beans were cooked daily in at least 2 large pots. Beans are then mashed by hand, then placed into hot holding unit for service.The remainder was placed in shallow pans for cooling. Manager states that beans are not held for re-service the next day, but batches are prepared daily.
No violation noted during this evaluation. | 12/20/2013 | Risk Factor | |
Discussed item corrections above with manager.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw thawing chicken was stored over the top of open exposed pastries in walk-in cooler.
Correction: Separate 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. Store raw animal foods on lowest shelves to avoid potential cross contamination from liqids.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoop stored with handle down in ice within ice bin.
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 or 20 store scoop in a clean protected container outside of ice bin.
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09/12/2013 | Routine | |
No food being served at inspection time. Discussed knowledge of employee exclusion standards with PIC.
No violation noted during this evaluation. | 05/15/2013 | Risk Factor | |
Discussed noted items with manager. Prior violation appears to have been corrected. Proper use of glove wear and utensils practiced during handling of ready to eat foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken stored in such a manner on Walk-In Cooler shelf that may cause cross contamination. The chicken was stored over other foods.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen wall at the mixer/grinder location in noted in need of cleaning. Food debris has accumulated on wall.
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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01/17/2013 | Routine | |
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