Handsink has been repaired. Okay for permit.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Observed plastic food container (sour cream) cleaned and reused to store queso.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Obesrved food residue inside prep cooler.
Correction: Clean.
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03/10/2016 | Follow-up | |
Handsink still broken. PIC states that someone is coming to repair the handsink today.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Observed plastic food container (sour cream) cleaned and reused to store queso.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Obesrved food residue inside prep cooler.
Correction: Clean.
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03/04/2016 | Follow-up | |
No water at handsink in the kitchen. Use handsink in back room until other handsink is repaired (do not use 3-compartment sink for handwashing). EHS will follow up. Steamwell is not intended to heat foods (queso). Use the microwave or grill to bring food up to proper temperature before hot holding in the steam well.
- Thawing (corrected on site)
Observation: Observed cow tongue thawing in standing water.
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: Cooling* (corrected on site)
Observation: Rice made yesterday observed in refrigerator at 45, 46 degrees.
Correction: Recommend discarding rice. Use smaller containers to cool food. Shallow, metal pans work best.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Observed plastic food container (sour cream) cleaned and reused to store queso.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Obesrved food residue inside prep cooler.
Correction: Clean.
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02/29/2016 | Routine | |
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Chlorine sanitizer >200 ppm at 3-compartment sink.
Correction: The PIC diluted the water.
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11/12/2015 | Risk Factor | |
Gloves worn.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Found cooking utensils stored in 119 degrees water on side of grill.
Correction: In use utensils to be stored properly 135 degrees or more or in food products. Please store utensils properly (water was heated to 150 degrees).
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: Found no test strips on premises.
Correction: Test kit necessary for chemical sanitizer. Please have test kit ready to use (test kit was provided).
- Equipment - Good Repair and Proper Adjustment
Observation: Found set of shelves (wood) were not durable, easily cleanable.
Correction: All equipment to be easy to clean.Please use durable cleanable materials.
- Non-Food Contact Surfaces
Observation: Found shelves not clean.
Correction: All nonfood surfaces to be clean. Please clean shelves.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Found less than 10 ppm chlorine chemical in 3rd sink.
Correction: If using chemical for sanitizing, must be at required strength (50-100 ppm). Please adjust amount of chlorine to proper level (bleach was added).
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02/12/2015 | Routine | |
Gloves worn. 3 compartment sink - Quat sanitizer - test kit (ok).
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Found several containers of sauces and black beans that had no date in cold storage.
Correction: All cooked, prepped, ready to eat food products are to have date label. Please label these foods.
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10/10/2014 | Risk Factor | |
No critical violations.
No violation noted during this evaluation. | 06/11/2014 | Risk Factor | |
51 foot candles of lighting at cook line. Ok for permit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed foods in the refrigeration units with no date marking (cooked meats in the low boy units).
Correction: Supply date marking on foods prepared/kept for 24 hours or more. Dates were supplied.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: Observed plastic bag with writing (grocery store?) used to hold rice in the steam table.
Correction: Use food grade plastic to hold foods. Plastic bag removed.
- Non-Food Contact Surfaces
Observation: Observed food debris between the grill and stove.
Correction: Clean the affected area.
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02/24/2014 | Routine | |
No critical violations noted.
No violation noted during this evaluation. | 10/24/2013 | Risk Factor | |
105 foot candles of lighting in prep room.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the handle is missing from the cold water faucet of the kitchen handsink.
Correction: Replace the handle.
- Non-Food Contact Surfaces
Observation: Observed food debris on the wooden shelvings in the rear storage room.
Correction: Clean the shelvings.
- Kitchenware and Tableware
Observation: Observed clean utensils in a container on the rear storage shelving with the food contact surface upward.
Correction: Invert clean utensils, handles upward.
- Toilet Room Receptacle Covered
Observation: Observed the lack of a covered trash can in the employee restroom.
Correction: Provide a covered trash can (for feminine hygiene product disposal).
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at the kitchen/restroom handsink.
Correction: Supply paper towels at all handsinks used by foodservice personnel.
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02/11/2013 | Routine | |
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