| No violation noted during this evaluation. | 08/12/2015 | Routine | |
Overall, the facility is clean, well maintained, and in compliance with food regulations. The noted observation and corrective actions were discussed with the person in charge during the time of the inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination (raw chicken stored over raw shrimp).
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
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02/05/2015 | Routine | |
The facility is clean, well maintained, and in compliance with food regulations. Employees were observed demonstrating appropriate food safety practices.
No violation noted during this evaluation. | 11/04/2014 | Routine | |
Overall, the facility is clean and well maintained. Noted observations and corrective actions were discussed with the person in charge.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of bleach and water solution is 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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08/26/2014 | Routine | |
Overall, the facility is in compliance, clean, and well maintained. Noted observations and corrective actions were discussed with the person in charge.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination (raw chicken is stored over raw shrimp).
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) beef and sauces 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.
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05/27/2014 | Routine | |
Overall, the facility is well maintained, clean, and in compliance. Date marking and cold holding procedures were discussed with the manager on duty. A permit will be issued.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. The ice scoop is stored inside the ice bin with the handle submerged into the ice.
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* (corrected on site)
Observation: Sliced tomatoes and cheese are cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The taco prep unit was observed in a state of disrepair and damaged (not maintaining proper temperatures for cold holding).
Correction: Repair the taco prep unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the taco prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Light Bulbs Protective Shielding
Observation: Light bulb under the hood system in the kitchen is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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02/20/2014 | Routine | |
| No violation noted during this evaluation. | 11/20/2013 | Training | |
The facility is clean and very well maintained. Employees were observed demonstrating appropriate food safety practices.
No violation noted during this evaluation. | 09/19/2013 | Routine | |
Other cold holding temperatures: milk=37, eggs=41, scallops=40, flan=37, sliced tomatoes=41. The kitchen area and the dining area are clean. The system in place for food preparation and kitchen flow, in general, is organized and employees appear to be following it well, resulting in the demonstration of appropriate food safety practices.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (bathrooms do not have appropriate signs posted).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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06/19/2013 | Routine | |
The facility is very well maintained and organized. Employees were observed demonstrating appropriate food safety practices. The dining and kitchen areas are kept clean. No violations were observed during the time of the inspection. The person in charge (PIC) was able to properly respond to questions regarding food safety,
No violation noted during this evaluation. | 01/17/2013 | Routine | |
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