EHS measured temperatures of foods in the ice bath and walk in refrigerator and they were 41F and below. Chicken 40F, beef 41F and fish in walk in was 40F. Other findings have been corrected.
No violation noted during this evaluation. | 02/05/2016 | Follow-up | |
Remember to date label food containers held for more than one day.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. EHS observed ice scoops stored handle down in ice machine and soda dispener. EHS observed pitcher stored handle down inside rice container. PIC corrected.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken and fish cold holding at improper temperatures. EHS observed chicken cold holding in ice bath next to stove at 58 degrees F. EHS educated PIC to place containers down inside the ice, not lying on top. PIC removed and discarded. Also, EHS observed chicken and fish cold holding at 44 degrees inside walk in cooler. PIC adjusted thermostat.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the chest and reach in freezers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 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: Bar Gun nozzle. EHS observed the bar gun nozzle was soiled in the inner portion (food contact surface).
Correction: Clean and sanitize these surfaces for food contact. PIC removed and cleaned.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered. EHS observed dumpster side door open. PIC corrected.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. EHS observed that there is no hand washing reminder sign in the ladies restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. EHS gave sign to PIC.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. EHS observed mop not hung to dry. Also mop stored with handle down so that mop head could contaminate handle.
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 - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label. EHS observed spray bottles of red and yellow chemicals that were not labeled. PIC labeled bottles.
Correction: Label spray bottles with contents or discard.
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01/21/2016 | Routine | |
| No violation noted during this evaluation. | 12/22/2015 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. EHS observed personal drinks throughout restaurant without lids or straws and stored where they may contaminate foods and equipment. EHS informed employees and they corrected.
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: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) EHS observed dented cans of jalapenos, pineapple and tomatillas. Educated PIC about dents at seams of cans.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. EHS observed waitress touching lemons 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed ground beef, sauces, pork etc. in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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. EHS educated PIC about date marking.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The temperature of the in-use wash water solution was not maintained per the temperature specified on the cleaning agent manufacturer's label instructions. EHS observed dish machine not reaching 120 degrees wash temperature per manufacturers data plate.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces. EHS brought to PIC attention and to make service call.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in the kitchen is not smooth and easily cleanable. EHS observed concrete floof chipped and pitted.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Mde PIC aware of poor condition of floor.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in outside Walk-in not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. EHS informed PIC to obtain cover or bulb that is coated.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests. EHS observed the presence of excessive flies in kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. EHS educated PIC about preventing insects.
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11/18/2015 | Follow-up | |
Please remember to place filters inside hood system before cooking. Please use hair restraints. Please remember to wash hands when returning from outside. Please refer to cooling log and other handouts.
- Person in Charge
Observation: Employees are not inspecting the food receipt. PIC informed EHS that not all deliveries are observed
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport. Educated PIC that they must witness dekiveries.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. EHS asked questions concerning the reportable diseases, and the PIC failed to state any of the reportable diseases.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Gave PIC handout.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. EHS observed a Employee who failed to wash hands before putting on gloves.
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. EHS educated employee to wash hands before putting on gloves.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the Kitchen counter. EHS observed onions and peppers uncovered on prep counterbeside cooktop..
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. EHS educated employee.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. EHS observed Spice container without label.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Educated PIC to write or label all foods that are not easily identifiable.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. EHS observed food scoops handle down inside ice, spice mix and sugar. EHS also observed bowls and condiment cups used to scoop rice and spices.
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. Educated PIC about scoop storage
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed packages of food of sirloin, onions and ground beef stored on floor of walk in.;Elevate food storage onto approved shelving with minimum 6" legs or casters to prevent cross contamination and pest/rodents.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Refried beans hot holding at improper temperatures. EHS observed refried beans hot holding at 123 degrees F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Employee reheated beans to 182 degrees F
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed ground beef, sauces, pork etc. in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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. EHS educated PIC about date marking.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the over easy eggs and steak that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. EHS educated PIC and he stated he will add to menu.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: The temperature of the in-use wash water solution was not maintained per the temperature specified on the cleaning agent manufacturer's label instructions. EHS observed dish machine not reaching 120 degrees wash temperature per manufacturers data plate.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces. EHS brought to PIC attention and to make service call.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. EHS observed black mold build up inside ice machine.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents. EHS showed PIC build up of mold.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the oven, fryer and cooktop has accumulations of grime and debris. EHS observed build up of grease on outside of fryer, cooktop and broiler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. EHS educated PIC about cleaning cooking equipment daily.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean tableware were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level @EQUIPMENT@ is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. EHS observed hose connected to mop sink that lead to bottom of sink.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. EHS educated PIC to obtain backflow device or to cut hose above rim of mop sink.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the kitchen is being used as a dump station. EHS observed ice and a cloth towel inside handsink.
Correction: The handwash facility identified above is to be used for washing hands only
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the kitchen is not smooth and easily cleanable. EHS observed concrete floof chipped and pitted.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Mde PIC aware of poor condition of floor.
- Light Bulbs Protective Shielding
Observation: Light bulb in outside Walk-in not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. EHS informed PIC to obtain cover or bulb that is coated.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen handsink.
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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: The sign that notifies food employees to wash their hands is not clearly visible. No handwashing sign in Men,s restroom.
Correction: Provide a sign/poster that is clearly visible to all employees EHS gave sign to PIC
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. EHS observed the presence of excessive flies in kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. EHS educated PIC about preventing insects.
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09/16/2015 | Routine | |
There were no violations at time of inspection. All food cards are up to date. There was no hot food preparation during inspection (no customers at time). All food was well organized and labeled, facility was clean and free of debris. Staff was very courteous and helpful.
No violation noted during this evaluation. | 01/21/2015 | Routine | |
All listed violations were discussed with manager
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food (tacos, burritos) with their 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Common house flies present, one live roach seen near dishmachine.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/27/2014 | Routine | |
- Air dry - be sure to air dry all utensils before stacking.
- Test strips - need to keep test strips on hand to check sanitizer.
- Overall facility was clean/well managed.
No violation noted during this evaluation. | 08/26/2013 | Risk Factor | |
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