Discussed the following with the person in charge.
Abbreviations: PIC- person in charge, RIC- reach in cooler, RIF- reach in freezer, ST- surface temperature, IT- internal temperature, PPM- parts per million
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed a pan of beef empanadas in the front display cooler that were cold holding at improper temperatures. Measured the empanadas at 46'F, the PIC relocated the food during the inspection.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed several pans of prepared ready-to-eat (RTE) chicken, pork, and rice in the 3-door refrigeration unit that were not properly dated for disposition. Discussed proper date marking and labeling procedures with the PIC during the inspection.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) several frying pans and cooking dishes near the prep cooler 2) several cooking utensils near the dish drying rack. PIC took all the equipment to the warewashing area to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The interior of the prep cooler and the interior of the 3-door reach-in freezer have accumulations of grime and debris.
Correction: 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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11/05/2015 | Routine | |
Inspection conducted as a follow up to the June 8, 2015 inspection.
The above observations and the following were discussed with the person in charge:
-All additional hazards noted on the report have been corrected, great job!
-Handouts provided in English and Spanish regarding minimum internal cooking temperatures.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The chicken empanadas (45'F) and the flan (44'F) stored in the display case were observed to be cold holding at improper temperatures. The person in charge placed both items in the reach in cooler during the inspection. Recommend replacing the cooler thermometer as it was reading 36'F during the inspection. Have cooler serviced as needed.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/14/2015 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-The facility is making and using all foods within 24 hours, no date marking required.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. When asked the minimum internal cooking temperature of chicken the PIC stated 70'F-80'F. Advised the PIC the minimum cooking temperatures for chicken during the inspection.
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.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. The PIC was made aware of the policy during the inspection.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. The PIC discussed proper handwashing locations with the employee during the inspection.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The tags for the clams are not available or are discarded immediately after the container is empty. When asked for previous shellstock tags on bags of clams, the PIC could not locate them.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- 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. Observed raw fish stored over cooked pork in the reach 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The chicken empanadas (45'F) in the display case were observed to be cold holding at improper temperatures. The PIC turned the display case down during the inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: multiple ladles stored on the drying rack.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facilities throughout the kitchen are blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: The bleach sanitizer that is being applied to food contact surfaces does not meet the requirements. The bleach sanitizer in the 3 compartment sink measured at >200 ppm. The PIC corrected the sanitizer concentration to 100 ppm.
Correction: Utilize only sanitizers that meet the requirements when applying to food contact surfaces.
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06/08/2015 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-All in use utensils are being washed, rinsed and sanitized at least once every 2 hours.
-Ensure sanitizer rags are stored in buckets and discontinue the use of sponges.
-Storage of plastic forks.
Facility observed to be very clean and well maintained, excellent job by all employees!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- 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). Observed shell eggs stored over limes in the reach in cooler.
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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed to be cold holding at improper temperatures: 1. the meat empanadas (49'F) and the flan (47'F) in the display reach in cooler 2. the whole chickens (103'F) in the cambro. PIC stated that the whole chickens were prepared and then left on the counter to cool before they place them into the reach in cooler. Chickens were prepared more than 1 hour prior to the inspection. PIC placed the chickens, the empanadas and the flan in the reach in cooler during the inspection.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. Empanadas and homemade salsa that are stored in the reach in cooler for more than 24 hours were not dated with the made on date or consume by date.
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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) stored over the 3 compartment sink are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the dry storage area. Blown light bulbs observed in this area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The bleach sanitizer that is being applied to food contact surfaces does not meet the requirements. Bleach sanitizer in the sanitizer buckets measured at >200 ppm. PIC corrected the sanitizer to 100 ppm.
Correction: Utilize only bleach sanitizer that meets the requirements when applying to food contact surfaces.
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11/05/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-Dishmachine sanitizer observed in disrepair. Please contact the health department once the machine has been repaired.
-Employee health policy observed.
-Repair the leak under the 3 compartment sink.
-No cooked foods are being held longer than 24 hours.
-Remove the charcoal from the floor in the kitchen.
-Provide self closures on the restroom doors.
Facility observed to be very clean and well maintained, great job by all staff members!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: The tags for the clams are not available or are discarded immediately after the container is empty. Discussed procedures for shell stock tags with the person in charge.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee handling cooked yucca with her bare hands. Discussed proper food handling with the employee and she obtained gloves.
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: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of equipment were not observed sanitized. The bleach sanitizer in the dishmachine measured at 0 ppm. PIC set up the 3 compartment sink and will sanitize all dishes manually until the dishmachine can be repaired. Bleach sanitizer in the 3 compartment sink measured at 50 ppm.
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.
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05/21/2014 | Risk Factor Assessment | |
Inspection conducted as a follow up to the 11/6/2013 report.
The above observations and the following were discussed with the person in charge:
-The water pressure at both handsink has been corrected.
-The dishmachine is not in use at this time. Facility is using the 3 compartment sink for washing, rinsing and sanitizing of all equipment. Ensure dishmachine is not used until repaired.
-Ceviche must be labeled with a consumer advisory if the fish is not being cooked to 145'F.
All additional hazards listed on the 11/6/2013 report have been corrected, great job by all staff members. Thanks!
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage. Discussed proper cold holding temperatures with the person in charge.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units throughout the kitchen are not properly dated for disposition. Observed cooked rice, beans and yucca stored in the reach in cooler without being dated for disposition. Discussed proper date marking procedures with the person in charge.
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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11/21/2013 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-Ensure the back door remains closed unless a screen is purchased to keep pests from coming into the kitchen. Door was open during the inspection due to painting.
-Please designate an area in the kitchen and in the reach in cooler for employees personal items and foods. Employees foods/drinks should not be stored with foods for the customers.
-Once the bag of clams is empty, the shell stock tag should be kept for 90 days after the last clam has been used. Please write the date on the tag that the last clam was used and keep the tags in the restaurant for 90 days.
-The water pressure was observed to be extremely low at the handsink by the grill and at the handsink in the men's restroom. The PIC was working to adjust the pressure at these sinks.
Staff members are doing an excellent job of keeping the kitchen and all equipment extremely clean, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: Refrigerated storage and Hot holding. Advised the PIC and employees of proper holding temperatures.
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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed employees drinks stored with cooking oils on the prep table next to the stove and an employees drink stored on the handsink in the back of the kitchen. The PIC removed the drinks and placed them away from food preparation areas during the inspection.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw fish and raw shell eggs stored over vegetables and tortilla wraps in the reach in cooler. The PIC moved the eggs and fish to the bottom shelf of the cooler during the inspection.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed the scoop used to obtained ice for customers drinks stored with the handle in the ice. Employees do not wear gloves when obtaining 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.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed prepared tortilla shells (bowls) stored uncovered on the top shelf of the storage racks.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed cooking oil and drinks stored on the floor by the back door of the kitchen.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw foods. Observed frozen shrimp thawing on the drainboard of the 3 compartment sink. Shrimp was measured at 64'F during the inspection. Discussed proper thawing procedures with the PIC and he placed the shrimp into the reach in cooler.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Beans on the stove top observed to be hot holding at improper temperatures. Beans were measured at 95'F during the inspection. The PIC rapidly reheated the beans to 200'F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed to be cold holding at improper temperatures: 1. the cooked yucca (49'F) 2. the whole cooked chickens (54'F) 3. the pot pies in the display case (44'F). The yucca and chickens were left out on the prep table and the pot pies were in the display case. The door of the display case was observed to be open during the inspection. The PIC closed the display case and put the chickens and yucca into the reach in freezer to be cooled.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. Observed raw shell eggs stored out at room temperature during the inspection. Shell eggs were measured at 69'F. PIC placed the eggs back into the reach in cooler during the inspection. Shell eggs are not pasteurized.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units throughout the kitchen are not properly dated for disposition. The facility is not date marking any prepared foods such as rice, beans, meats, etc.
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.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the to go bags is not safe. Observed raw foods to be stored in to go bags in the reach in freezer.
Correction: Replace the to go bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surfaces of the shelves over the 3 compartment sink are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of foods, oils and spices throughout the kitchen.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of utensils and equipment were not observed sanitized. The bleach sanitizer in the dishmachine was measured at 0 ppm during the inspection. The PIC set up the 3 compartment sink for sanitizing the dishes until the dishmachine can be repaired.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: The large red and yellow cutting boards were found stored on top of the trash can in the warewashing area.
Correction: Store cutting boards in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handsinks located in the front of the kitchen and in the warewashing area were blocked, preventing access by employees for easy handwashing. Observed a tray stored in the handsink in the front of the kitchen and a sanitizer bucket stored in the handsink in the warewashing area. Both items were removed from the handsinks during the inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Spray bottles containing chemicals are not properly 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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11/06/2013 | Routine | |
| No violation noted during this evaluation. | 07/12/2013 | Complaint | |
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