Recheck unit in wait area. Unit was serviced. Food inside was 38.6 F. It appears to be working properly.
No violation noted during this evaluation. | 03/29/2016 | Follow-up | |
Good datemarking. Ice baths used to cool stock and pulled chicken. Note: 3 door unit at 48.7 F. It appears unit is icing up. TCS foods were removed. Have serviced. (Unit is dropping after adjusted
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Unlabeled spray bottle..
Correction: Identify.
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03/21/2016 | Risk Factor | |
Improved food safety measures noted.
- 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. Raw beef stored over cooked carnitas.
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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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.
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11/16/2015 | Risk Factor | |
Cooling methods must improve. Cooling was demonstrated today for poblano peppers and cheese dip. Stirring is needed for cooling cheese dip because a thick film forms on the surface preventing the heat from escaping. We also discussed cooling carnitas. Place into two shallow pans instead of one deep on. You may also use your walk in freezer for quicker cooling. Permit issued.
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers. (salt and sugar)
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.
- Thawing (corrected on site) (repeated violation)
Observation: Beef thawing on counter.
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
- Cooling Methods (corrected on site)
Observation: Poblano peppers were found at 74 F in a deep pan inside make table.
Correction: Cool quickly. Place in one layer and cool inside walk in refrigerator or in freezer for a short time. Peppers were placed into freezer, twenty minutes later the temperature had dropped to 34-41 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salsa and white salsa found at room temperature.
Correction: Place on time control or keep at 41 F or below. Owner intends to use time control for busy times of day. It can be placed on counter for up to 4 hours and then must be discarded if not served, you cannot put it back into the refrigerator.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) potatoes, cooked poblanos, carnitias, chimichangas, taquitos, cooked chicken, cooked vegetables in the refrigeration unit are 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.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. The one on premises was wet and would not register strength.
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 - Good Repair and Proper Adjustment (repeated violation)
Observation: Door handle is missing to walk in freezer.
Correction: Repair.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Freezer floor is a sheet of ice.
Correction: Clean, remove ice build up.
- 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of different cleaners were 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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06/22/2015 | Routine | |
Place a NO SMOKING sign in a conspicuous location. Elevate food off walk in floor. Do not clean fryer outside in parking lot. Waste water is considered sewage and must be disposed of in the sanitary sewer. Worker was using an ice bath to cool chicken broth. Good job. Clean the handsink faucet.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Refried beans found at 143 on line. Cheese dip found in warmer without proper reheating step.
Correction: Reheat on stove top to 165 before placing on steam table. Beans were reheated to 182 F. Cheese dip was placed in double boiler.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) taquitos, potatoes, cheese dip, carnitas, tamales in the refrigeration unit arenot 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. Worker placed appropriate dates on foods.
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03/23/2015 | Risk Factor | |
Follow up on reach in refrigerator temperature. Sauce 33 F, flautas 34 F. Unit is working properly. Dates found on foods inside refrigerator. Do not block handsink with chair.
No violation noted during this evaluation. | 12/18/2014 | Follow-up | |
Service tech has been called but not arrived. No food inside unit today. Cook is working out of one prep unit and a walk in which is difficult because this is outside. Some food found on ice. Ice had melted. Ensure you have sufficient ice/water. You must maintain 41 F on your food. Call me when repaired and leave a message on voice mail.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat chicken, carnitas, tamales 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.
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12/12/2014 | Follow-up | |
Other observations: Broken faucet at handsink. Handle broken to walk in freezer. Remove cardboard from shelves. Clean dishmachine trough. Do not block handsink with chair. Proper cooling of soup in ice bath was in progress.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Two door unit is not operating. A service tech was called and this was known by kitchen manager but food was not removed.
Correction: Food was relocated to walk in. It is important that you take the necessary steps to keep food at 41 F or below. When you find a refrigerator not working, remove the food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat chicken, carnitas, tamales 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of soap and table cleaner 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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12/11/2014 | Risk Factor | |
Facility is clean and well maintained. Need to make sure employees are following hot and cold hold procedures - these are violations that should not happen and that can cause illness.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wet wiping cloths on cutting boards/prep surfaces.
Correction: Store wiping cloths in sanitizer solution between uses.
- Cooling Methods (corrected on site)
Observation: Pan of chicken cooling in walk in cooler is on top of cardboard boxes and in the upper corner of the unit. This chicken is 73°F after about 2 hours of cooling.
Correction: Place hot food in cooler in manner that allows for rapid cooling - shallow layer on food in uncovered pan on wire shelf in and area where air flow is good. Once food is <42°F (in <6 hours) you can place it in a storage container and cover it - date mark if not used that day. PIC moved and uncovered the pan of cooked chicken.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice in pan in oven that is not on is 127°F.
Correction: PIC discarded rice. Keep TCS food >135°F or cool rapidly to <42°F. Also found container of queso on shelf over stove at 135°F, pan of rice on top of pans in the steam table 135°F - keep these foods in a hot holding unit or cool quickly - do not keep TCS foods at room temperature unless you are using a time control and discard the food within 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tube of raw Chorizo next to grill at 88°F.
Correction: PIC discarded. Keep cold TCS foods cold, <42°F, until used.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: TCS foods made here and held in refrigerator > 1 day are not date marked.
Correction: Date mark TCS foods that are made here and held >1 day in refrigerator. Use within next 6 days. PIC agreed to make sure that foods that are held more than 1 day are date marked.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard lined shelf under table.
Correction: Remove cardboard and refinish shelf so it's easily cleanable.
- Food Contact Surfaces - Cleanability*
Observation: Chip scoop has handle broken off of it.
Correction: Replace scoop.
- Equipment - Good Repair and Proper Adjustment
Observation: Door handle to freezer broken - not cleanable.
Correction: Repair door handle.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Foil lined trays are reused.
Correction: Foil is single use - discard after use.
- Non-Food Contact Surfaces
Observation: Can rack and shelf under prep table are not clean.
Correction: Clean these non-food contact surfaces.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: One hand sink has spinach draining over it and other hand sink has salsa container sitting directly in front of it making it hard for employees to wash hands (without getting soap/water in salsa).
Correction: PIC moved both food items and discussed with employees. Do not store food in or next to hand sinks.
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06/30/2014 | Routine | |
No TCS food prepared and held more than 24 hours today - if you do hold TCS foods that you prepare/cook here, make sure to date mark them and use within 7 days. Steaks are cut here from primal cut of beef received intact from the meat processing plant via local supplier. Observed chicken soup cooling in ice bath - still >135°F - check temps to make sure it cools from 135 to 70 in 2 hours and to 41 or less within 6 hours. Also cooling cooked chicken in shallow pan in walk-in cooler - same cooling requirements - use your thermometers to verify cooling temps reached in the required time frames.
No violation noted during this evaluation. | 03/28/2014 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Pan of chicken cooked this morning and put in walk in cooler about 2 hours ago is 85 F.
Correction: PIC moved pan of chicken to freezer and will make sure temperature is <71 F in 30 minutes. When cooling hot food make sure that the cold air can circulate around the container, that there is not too much hot food in one container and that the container is not tightly covered until it has reached <42F. TCS food must cool from 135 to <42 in <6 hours and from 135 to < 71 in <2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food held in ice bath by grill is > 41 F. Raw beef is 48 F, raw shrimp is 50 F and raw chicken is 47 F.
Correction: Correct by keeping TCS food < 42 F by using refrigeration equipment designed to hold food at the required temperature. PIC put the raw meat into the reach in cooler.
- Hand Drying Provision (corrected on site)
Observation: Out of paper towels at employee handsink.
Correction: Corrected by refilling dispenser.
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12/17/2013 | Risk Factor | |
Good hand wash/glove use practices, Cl - 100ppm in 3rd sink and dishmachine final rinse, Discussed white sauce - consider TCS food unless lab testing is done and shows that it doesn't support growth of bacteria. Need to keep cold or time control.
No violation noted during this evaluation. | 09/09/2013 | Risk Factor | |
The following violations, cited on 5/22/13, have been corrected: #450 - employees have been retrained on requirement to wash hands and put on gloves before handling food that is ready to eat. #1890 - chlorine = 50 ppm in final rinse of dishmachine. #790 - not observed today - employees state that food is thawed in refrigerator. #480 - sugar and salt bins have been labeled. Permit issued.
No violation noted during this evaluation. | 07/30/2013 | Follow-up | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employees bare hands in contact with raw onions and tomatoes they were cutting to put into the ready to eat salsa.
Correction: Corrected by washing hands and putting on gloves. Retrain employees on requirement to avoid bare hand contact with ready to eat foods.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Sugar and salt bins not labeled.
Correction: Corrected by labeling.
- Food Storage - Clean and Dry Location
Observation: Observed containers of food on floor of walk-in refrigerator.
Correction: Store food on shelves 6" above floor. Floor is not clean and can transfer contaminant to surfaces from floor, air doesn't circulate under items on floor.
- Thawing (corrected on site)
Observation: Observed raw shrimp and raw beef thawing at ambient air temperature (approximately 80 degrees).
Correction: Corrected by moving these foods to walk-in refrigerator.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer dispensed in final rinse of dishmachine cycle, <25 ppm chlorine detected.
Correction: Corrected by priming sanitizer line and rewashing wares. Recheck about 1 hour later found <25 ppm chlorine again - call service tech to service machine.
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05/22/2013 | Routine | |
Make sure to date mark foods prepared and held >24 hours in refrigerator. Cooling parameters: if cooked/hot, cool from 135 degrees to 41 degrees in 6 hours or less and to 70 degrees in 2 hours or less.
- Critical: Cooling* (corrected on site)
Observation: Salsa made >4 hours ago has not cooled to 41 degrees or less.
Correction: Corrected by discarding - cool salsa made from room temperature ambient in 4 hours or less. Recommend prechilling canned tomatoes to accelerate cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice cooked around 11:30 a.m. today is 112 degrees, double panned, in steam table.
Correction: Corrected by reheating to >165 degrees and hold at 135 degrees or above.
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02/19/2013 | Risk Factor | |
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