Discussed renovation for the facility the operating is looking into.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The beans, black beans, chicken breast, and beef tips was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Operator had staff reheat to above 165 during the inspection.
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07/06/2015 | Risk Factor | |
Request manager call the Health Department to discuss the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salsa cold holding at improper temperatures in the dorm style refrigerator.
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. Operator agreed to discard salsa during the inspection and not to use the unit until it can be verified the unit can food hold at 41 degrees.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken, salsa, sauces, cooked pork in the refrigeration unit is 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the wait station, the prep kitchen, and the cook kitchen is being used as a dump station. Wait station was staff were storing empty salsa containers, prep kitchen staff were storing utensils and the cook kitchen,
Correction: The handwash facility identified above is to be used for washing hands only. All equipment was removed during the inspection.
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03/09/2015 | Risk Factor | |
- Critical: Cooling*
Observation: Ground beef noted not being adequately cooled to prevent the growth of harmful bacteria. Ground beef cooling from the previous day 50 degrees.
Correction: 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. Operator discarded the product during the inspection had staff make new product and agreed to have them track cooling procedures.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition. No system observed for date marking in the facility.
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. Operator had staff date products during the inspection and agreed to ensure it continues to happen.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the dishroom and the cookline is 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 the utensils and water containers preventing its use. Operator removed the equipment during the inspection.
- Physical Facilities in Good Repair
Observation: Floors and walls in the kitchen and the prep area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: General cleaning neede throughout the facility.
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. Cleaning schedule needed to be devloped for a daily plan to adress the cleaning needs.
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11/10/2014 | Routine | |
Operator to track cold holding in the three door unit fan blade broken repair as soon as possible.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) no prepared foods in the refrigeration unit is 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. Operator dated all products using the board during the inspection.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the bare wood under the microwave is 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.
- Ventilation Hood Systems - Filters
Observation: All the vents in the hood are not in place during the inspection.
Correction: Ensure all of vent grates are in place and the hood is fuctioning properly.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the in the preperation 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. Operator repalced the soap during the inspection.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls under and behind equipment in the kitchen and the preperation room noted 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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07/16/2014 | Routine | |
Operator has instituted cooling logs and Health department verified cooling logs during the inspection. Operator to ensure staff are following through with methods put in place.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Enchilada sauce 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. Enchilada sauce was reheated 200 degrees during the inspection. Staff are to keep up with water levels in the steam tables.
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03/17/2014 | Follow-up | |
Leaving handouts on cooling processes and food storage order. Discussed cooling methods and active managerial control with the managerial control. A follow up inspection will be conducted on or around Monday 3-17-14. Operator working on the hood system to remove some heat from the kitchen to help refrigeration. Operator working on the hot water for the handsink in the service area.
- Person in Charge
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. Leaving cooling logs for the staff to verify methods. Once verified it is up to the person in charge to ensure staff follow through with procedures daily.
- 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 shell eggs stored over cooked kitchen chicken and cheese.
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. Operator corrected the order during the inspection. Leaving handouts for food storage order.
- Critical: Cooling* (corrected on site)
Observation: Salsa enchilda and ground beef noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: 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. Operator agreed to discard during the inspection. Leaving cooling logs for the operator to verfy coling methods discussed methods used.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food holding in the top of the preparation unit and the salsa in the 1-door cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Products made today in the top of the preparation unit were relocated and the box was turned down during the inspection. Operator to monitor the temperatures of the preparation unit.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the back preperation area is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only. Operator removed equipment during the inspection.
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03/11/2014 | Risk Factor | |
Operator currently working on floors in the preparation area and other improvements to the facility.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The cheese dip and refried beans was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Operator reheated both products during the inspection to above 165 during the inspection. Reveiwed with the operator to have staff verify temperature of the reheated items every day.
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12/04/2013 | Risk Factor | |
Discussed verifying temperatures for cold holding, reheating, and cooling daily. Operator needs air thermometers in all refrigeration. Leaving a handout concerning date marking with the operator.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The beef tips and the cheese dip was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Operator reheated the products to above 165 during the inspection.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) sauces, beef, and pork in the refrigerator, the food should have been discarded 1-11 days ago.
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. Food was volutarily discarded at this time reviewed date marking with the manager.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the Kitchen.
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. Operator provided towels during the inspection.
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08/22/2013 | Risk Factor | |
Operator had the preparation unit worked on maintaining 37 degrees continue monitoring unit. Operator had worked through cooling logs for 135 to 70 asking continue to monitor for 70-41. Discussed verifying all temperatures daily with a calibrated thermometer.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the kitchen is being used for purposes other than washing hands. Storing a ice cream scoop.
Correction: The handwash facility identified above is to be used for washing hands only. Ice cream scoop was removed during the inspection.
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06/03/2013 | Follow-up | |
A follow up inspection will occur on or around 5-3-13. Leaving cooling logs for the operator. Asking the operator to come up with plan of correction for the above violations and email the health department leaving contact information.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee observed handling taco shells with 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. Stopped the employee during the inspection and asked the he wear gloves and explained why the staff complied during the inspection.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The cheese dip was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Cheese dip sitting on top of another container on the steam well at 70 degrees for 30 minutes then the process was to place in the steam table that was operating at 150.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Operator placed the cheese dip on the stove to rapidly reheat during the inspection. Ensure all food that have been cooked, cooled, are reheated to above 165 before hot holding.
- Critical: Cooling* (corrected on site)
Observation: Onion and tomato base for chicken noted not being adequately cooled to prevent the growth of harmful bacteria. Product had been removed from heat 1.5 hours in a 24 inch container cooling at room temperature.
Correction: 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. Operator placed in smaller containers and placed in the freezer. Asked the operator to verify it is below 70 degrees with in the next 30 min if not discard and to also verify the product reached 41 4 hours after 70 if not discard. Leaving cooling logs for the manager to verify processes.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food in the prep unit in the kitchen and milk in the glass case cold holding at improper temperatures
Correction: Operator discarded food found out of temperature in the preparation unit and relocated the milk in the glass case. Operator agreed to use time as a control for the prep box until it can maintain temperature. Explained the process of documenting the time the food was placed in the prep box and discarding after 4 hours and maintaining the documentation. Long term corrective action fixing the box so food temperatures are maintained at 41 degrees or less. The sliding glass door case is not capable of maintaining 41 or less operator agreed not to put potentially hazardous foods in this unit.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the kitchen is being used for purposes other than washing hands. Storing a water pitcher.
Correction: The handwash facility identified above is to be used for washing hands only. Pitcher was removed during the inspection.
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05/29/2013 | Risk Factor | |
Employee health is in place.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese dip hot holding at improper temperatures.
Correction: Ensure hot holding is 135 degrees or above. Operator reheated to above 165 during the inspection.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) canritas and beef tips in the refrigerator, the food should have been discarded 1 and 2 days ago.
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. Operator discarded during the inspection had a discussion about discarding after 7 days and that management is ensuring that it is occuring.
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04/01/2013 | Risk Factor | |
Observed good cooling methods during the inspection. Employee health policy is in place.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The cook is eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. Operator stated cooks are to eat in the dinning room.
- 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 shell egg stored in the lettuce. Raw meats stored above cheese.
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. Operator removed during the inspection shell was still intact and corrected the meats over the cheese.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Diced tomato cold holding at improper temperatures. Operator holding the diced tomato in the 2 door cooler used for beer storage. This unit is not capable of maintaing 41 or lees.
Correction: Operator discarded the tomato found out of temperature during the inspection and agreed to to store potentially hazardous food in the cooler.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard is 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.
- Light Bulbs Protective Shielding
Observation: Light bulb in hood not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the dish 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
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the preperatiobn area. Alot of burnt out bulbs.
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. Operator to replace burnt out bulbs.
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01/08/2013 | Routine | |
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