US Foods and Sysco are the suppliers. Consumer advisory is correct on the menu for the steaks and ceviche
- Critical: Cooling* (corrected on site)
Observation: Observed refried beans and rice in the walk in cooler not being adequately cooled to prevent the growth of harmful bacteria. Observed rice at 44.8 F and refried beans at 45.4 F. PIC stated these were placed in the unit last night to cool and employee stated they had not been taken out this morning.
Correction: Recommend discarding the food improperly cooled. 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. Discussed and provided cooling hand out. PIC discarded food.
- Temperature Measuring Devices
Observation: Observed no temperature measuring device located in the reach in cooler and reach in freezer near the bar.
Correction: Recommend providing 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.
- Sanitizing Solutions, Testing Devices
Observation: Observed no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Observed no quaternary ammonium test kit for monitoring the sanitizer preset at the 3 basin sink.
Correction: Recommend obtaining a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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01/13/2016 | Routine | |
US Foods, Restaurant Depot, and Sysco are the suppliers. Most proteins are received raw. Discussed cooling and reheating (proteins, refried beans). Consumer advisory present on menu for steaks and ceviche
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Observed scoop used for chips stored in contact with unclean wall behind holder.
Correction: Recommend storing 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. PIC stated he is planning to obtain a stainless steel holder that attaches to the wall.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed shredded pork in the walk in cooler (WIC) cold holding at improper temperatures
Correction: observed at 45 F. PIC stated this was removed from the freezer and placed in the WIC last night to thaw, had not been out for prep today, and was unsure why or how long it had been cold holding > 41 F. All other food checked in the unit was observed properly cold holding.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed prepared ready-to-eat (RTE) salsa, queso, refried beans, and tamales in the walk in cooler not properly dated for disposition.
Correction: Recommend marking 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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10/15/2015 | Routine | |
| No violation noted during this evaluation. | 04/07/2015 | Follow-up | |
Food supplier is US Foods. Proteins are received mostly raw and fresh. Rice and beans made daily. Beef and chicken cooked and cooled for carry over. Discussed employee health
- Records - Creation and Retention
Observation: Observed no parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form. Observed no parasite destruction documentation for the raw marinated fish used in the ceviche.
Correction: Recommend obtaining a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer. Fish should only be served fully cooked until documentation is obtained.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed the prepared ready-to-eat (RTE) salsa, cooked chicken, refried beans, and flan in the refrigeration unit(s) not properly dated for disposition.
Correction: Recommend marking 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: 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 steaks and ceviche that may be served raw and/or undercooked. PIC stated ceviche is a special and not on the printed menu.
Correction: Recommend that 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.
- Hand Drying Provision (corrected on site)
Observation: Observed no disposable towels provided at the bar or drink station hand washing lavatory.
Correction: Recommend that 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, 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.
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04/01/2015 | Risk Factor | |
Water heater had been repaired. New dishmachine in place. Water at sufficient capacity and temperature.
No violation noted during this evaluation. | 12/24/2014 | Follow-up | |
Reviewed Employee Health. CDC Handouts given in Spanish. Form 1B in use. Reminder to date mark items if not used within 24 hours. Discussed thawing methods. Monitor temperatures of water closely as sufficient temperataures needed to operate: dishmachine: 120
- 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 ready to eat, raw chicken stored over raw beef)
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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Food in the freezer observed stored in non food grade storage bags.
Correction: Protect food from temperature abuse by storing in food grade storage bags.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Water Capacity*
Observation: The water heater serving the food service establishment is not able to keep up with demand. Minimal temperatures met at dishmachine for a period of time and then temperature drops below minimum.
Correction: Replace hot water heater with sufficient size to meet demands of facility at all times. (PIC was instructed to monitor dishmachine and 3 vat sink at all times for proper temperatures. If temperature not met, dishmachine not to be used and water heated for 3 basin sink for proper, ,wash, rinse sanitize. Facility not to operate if sufficient temperatures can't be met.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the front of the kitchen was measured at a temperature less than 100°F. (88 degrees)
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap dispenser blocked at the hand washing lavatory in the kitchen.
Correction: Remove items blocking the soap dispenser as 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.
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12/11/2014 | Routine | |
All corrections made with the exception of cutting board.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep RIC 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.
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12/11/2013 | Follow-up | |
Discussed menu. Items cooked, cooled and reheated: rice. Discussed cooling methods. Eggs stored over raw poultry. Reminder to store away from other items to make sure items don't break. REcommend taking hot holding temps every 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Rice cold holding at improper temperatures
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: Food probe thermometer observed not working properly..
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep RIC 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine, gaskets of small RIC and inside of small RIC
Correction: Clean and sanitize these surfaces for food contact.
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11/13/2013 | Routine | |
hot water observed in all handsinks. Hot water heater observed turned all the way up at 150 degrees and pressure observed ok. All items go through dishmachine so can be properly washed, rinsed and sanitized. Fire extinguisher serviced on 11/28/2012
No violation noted during this evaluation. | 01/30/2013 | Follow-up | |
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