- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Salsa(51ºF), sliced tomatoes (64ºF), and butter (63ºF) were observed cold holding at improper temperatures. Discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- RTE, TCS, Date Marking/On-Premises Preparation (corrected on site) (repeated violation)
Observation: Rice, tamales, beans, par cooked chicken. and other prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Time Public Health Control/Time-Maximum up to 4 Hours/Unmarked or Marked to Exceed 4 Hours (corrected on site)
Observation: The salsa for which time only, rather than time in conjunction with temperature control, were not marked and exceed a 4-hour limit. The salsa was placed in back into the refrigerator.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.
- Equipment/Fixed, Spacing or Sealing (repeated violation)
Observation: A few handwashing sinks are not sealed.
Correction: Counter-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The microwave handle and the 2 door counter refrigerator, the 4 drawer prep refrigerator are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. A few refrigerators are maintaining TCS foods at 41ºF or less.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Floor and Wall Junctures, Coved, Enclosed or Sealed (repeated violation)
Observation: The cove baseboard under the 3 compartment sink is missing.
Correction: In food establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). When cleaning is accomplished by spraying or flushing, coving and sealing of the floor/wall junctures is required to provide a surface that is conducive to water flushing.
- Physical Facilities/Repairing
Observation: The floors and ceiling tiles throughout the establishment are not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions
Observation: The floors and walls throughout the establishment are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/02/2016 | Routine | |
The typed copy will be mailed.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Improper cold holding of all TCS foods in the true sliding refrigerator. The meat sauce and the milk were observed at 65ºF. Discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (corrected on site)
Observation: The asterisk and consumer advisory is missing on the breakfast/brunch menu (eggs any style). Corrected by instruction.
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: The soda gun nozzle was not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Handwashing Cleanser, Availability (corrected on site)
Observation: Hand soap was not observed at the bar and the dish area handwashing sinks.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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07/29/2015 | Risk Factor | |
The non-continuous cooking procedure will be reviewed again.
- Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Food employees were observed contacting exposed RTE food (sliced tomatoes and burritos) with bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Methods used for cooling salsa can not be accomplished with the time and temperature criteria. Large containers of salsa were observed in the 3 door counter refrigerator. Ice baths were set up.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: The following foods were observed cold holding at improper temperatures
Correction: 1. Breaded peppers(51ºF) and tamales(49ºF) in the True 2 door refrigerator. 2. Rice(56-60ºF) in the prep refrigerator. 3. Sliced tomatoes(50ºF) in the 4 drawer prep refrigerator. All foods were relocated or discarded.
- Time Public Health Control/Time - Maximum up to 4 Hours/Marked (corrected on site)
Observation: The salsa for which time only, rather than time in conjunction with temperature control, is not properly labeled to indicate the time it shall be discarded.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Equipment and Utensils/Durability and Strength
Observation: The "Presto" hot plate is not designed and constructed to be durable. The hot plate states "home standard" only". ;Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment/Fixed, Spacing or Sealing
Observation: 1. The handsink near the 3 compartment sink and the pre-spray hose are not sealed to the adjoining walls.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: 1. The microwave is missing a handles. 2. The 3 compartment sink is missing stoppers. 3. The "True" sliding door refrigerator is not maintaining TCS foods at 41ºF or less.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained. Containers on the drying rack were observed wet stacked.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: 1. Straws and food were observed in the bar handsink. 2. The handsink near the dishwashing area was blocked by the broom and dust pan.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Floors, Walls, and Ceilings/Cleanability
Observation: The moldy acoustic style ceiling tiles (dish area) are not designed, constructed, and installed so that they are smooth and easily cleanable.
Correction: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
- Drying Mops
Observation: After use, the mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
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03/17/2015 | Routine | |
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (repeated violation)
Observation: An employee was eating, drinking, and/or using tobacco in an area where contamination of exposed food or clean equipment may occur.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- RTE, TCS, Date Marking/On-Premises Preparation
Observation: Ready to eat chicken and beef prepared and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Hand Drying Provision (corrected on site)
Observation: The back handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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11/14/2014 | Risk Factor | |
The establishment has been tentatively approved for non-continuous cooking for raw animal foods. The establishment will be approved for non continuous cooking when the updated procedure is received by the regulator authorities.
The establishment has a written procedure for time as a public health control for salsa left out on the counter.
Substantial compliance was observed during the follow-up inspection.
No violation noted during this evaluation. | 08/04/2014 | Follow-up | |
An NOV letter will be issued.
*** Cooling Methods****
Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Critical: Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: Moldy strawberries and tomatoes observed in the reach in refrigerators are not honestly presented. Discarded.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- Non-Continuous Cooking for Raw Animal Foods (repeated violation)
Observation: Raw animal foods that are cooked using a non-continuous process are not prepared or stored according to written procedures that have been approved by the regulatory authority.
Correction: Raw animal foods that are cooked using a non-continuous cook process shall be prepared and stored according to written procedures that: (1) have obtained prior approval from the regulatory authority
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Rice and cheese sauce were not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Discarded.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Crab base(48ºF), salas(45ºF), and sour cream(44ºF) in the "True" 2 door sliding refrigerator were observed cold holding at improper temperatures. The refrigerator was overstocked. The refrigerator was adjusted add some of the foods were relocated.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Time as a Public Health Control (corrected on site)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of salsa left out during lunch. A written procedure was given to the owner.
Correction: If time only is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
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07/16/2014 | Risk Factor | |
The same asterisk symbol is used on the menus for items that are served raw or undercooked as well as for drinks that don't have free refills. Please use a different symbol for the drinks that don't have free refills.
- Food Storage Containers, Identified with Common Name of Food
Observation: Container of sugar/salt was not identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- In-Use Utensils, Between-Use Storage
Observation: Food preparation and dispensing utensils are improperly stored. Utensils were found in standing water of 81 F on the grill. Bowls were found in the rice and flour bins. A single service small cup/container was found in a container of cooked rice in the one door prep refrigerator.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Non-Continuous Cooking for Raw Animal Foods (corrected on site)
Observation: Raw animal foods (chicken & beef) that are cooked using a non-continuous process are not prepared or stored according to written procedures that have been approved by the regulatory authority. The facility was instructed to stop partially cooking meats and to submit a written procedure to our office for approval.
Correction: Raw animal foods that are cooked using a non-continuous cook process shall be prepared and stored according to written procedures that: (1) have obtained prior approval from the regulatory authority
- Records, Creation and Retention, Freezing Temperature and Time (corrected on site)
Observation: No parasite destruction records are maintained for rockfish that may be served undercooked. The manager was informed to fully cook the rockfish and/or start recording the freezing temperatures and times of the fish to ensure parasite destruction.
Correction: Except as specified in paragraph 3-402.11(B) and paragraph (B) of this section, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the food establishment for 90 calendar days beyond the time of service or sale of the fish. Records must be maintained to verify that the critical limits required for food safety are being met. Records provide a check for both the operator and the regulator in determining that monitoring and corrective actions have taken place.
- Cooling Methods (corrected on site)
Observation: Methods used for cooling the cheese sauce were not going to be accomplished with the time and temperature criteria. It was found on the counter in a deep, covered, plastic container at 108 F. The container was placed inside another container and surrounded with ice and the lid was removed.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Partially cooked chicken, sliced tomatoes and heavy cream were cold holding at the improper temperatures of 45-55 F inside the four drawer prep refrigerator. The cream was discarded and the other foods in the unit were relocated. Horchata found at 49 F inside the keg refrigerator at the bar was relocated into the QBD refrigerator. Sour cream and salsa was found improperly cold holding at 43-46 F inside the "True" sliding door refrigerator. This refrigerator was adjusted to a colder setting.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Good Repair and Proper Adjustment
Observation: The establishment states they are not using the bar dishmachine, however, glasses were observed inside the unit, so when tested, chlorine sanitizer of a concentration of 50-100 ppm was not found. The four drawer prep refrigerator, the "True" sliding door refrigerator, and the bar keg refrigerator were not holding foods at 41 F or below. There is tape on the "True" one door prep refrigerator door gasket.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The can opener is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Blenders at the bar are not stored in a self-draining position that allows air drying.
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
- Plumbing System/Maintained in Good Repair
Observation: The mop sink faucet is leaking water.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding
Observation: The light bulb inside the "True" sliding door refrigerator is not properly shielded, coated, or otherwise shatter-resistant. It's shield is missing it's plastic end caps.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Outer Openings, Protected
Observation: The rear outer opening of the food establishment is not self-closing.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Intensity/Lighting
Observation: The light intensity is below 20 foot candles inside the "True" sliding door refrigerator.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Physical Facilities/Repairing
Observation: There are some water stained ceiling tiles in the kitchen. There are openings in the ceiling around pipes in the kitchen. There is a gap in the wall by the hot water heater.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests
Observation: Rodent droppings were observed by the hot water heater.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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03/06/2014 | Routine | |
1. Bar warewashing machine is not sanitizing but the facility has another dish machine which is working OK and also a 3-compartment sink.
2. Make sure to clearly mark the date on flans and any other food(s) which is/are prepared and held in the establishment for more than 24 hours.
No violation noted during this evaluation. | 11/06/2013 | Risk Factor | |
1. Wash hands frequently.
2. Warewashing machine at bar is still not connected and working.
3. Consider installing a walk-in refrigerator/bigger refrigerator.
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Critical: Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An open beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed on 4-drawers prep refrigerator.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Hair Restraints/Effectiveness
Observation: Food employees are not wearing effective hair restraints.
Correction: Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food
- Critical: Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Employees observed contacting ready-to-eat (RTE) food with their bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. A tray raw eggs stored over cheese and produce in "True" 2-doors refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Ice scoop handle observed in direct contact with drinking ice on bar.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Contamination/Miscellaneous Sources of (corrected on site)
Observation: A tray of salsa, tomatoes, pico de gallo and other garnishing materials on ice observed on a trash can.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Critical: Potentially Hazardous Food, Cold Holding, Eggs (corrected on site)
Observation: Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45ºF or less. A box of raw shell eggs observed at 76F on a kitchen work table.
Correction: Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 7ºC (45ºF) or less.
- Critical: RTE, PHF(TCS), Date Marking/On-Premises Preparation
Observation: Cooked chicken, beef, flan and some other foods prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Nonfood-Contact Surfaces/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the wet towels used under cutting boards is not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Critical: Sanitized/Hot Water and Chemical/Methods (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide quat ammonia at proper concentration 200-400 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (corrected on site)
Observation: Clean and sanitized food dispensing spoons and spatulas are not stored covered or inverted.
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises. Flies and fruit flies observed inside the establishment.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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06/12/2013 | Routine | |
| No violation noted during this evaluation. | 05/08/2013 | Follow-up | |
1. Chemicals are improperly stored on the floor in warewashing area.
2. Bar dish machine is not supplied with detergent, rinsing agent and sanitizer.
CO 1201007 not approved. Please call me when ready.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in the non-smoking area.
These can be found online at www.vdh.virginia.gov/breatheasy
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: A test kit or other device that accurately measures the concentration of the chlorine sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment/Good Repair and Proper Adjustment
Observation: 1. Gaskets of 2-doors counter refrigerator are in poor repair.
2. "True" 2-sliding glass doors refrigerator is missing front fanguard cover.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Refuse/Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no waste receptacle located at each hand washing sink.
Correction: If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group or adjacent lavatories. Garbage containers should be available wherever garbage is generated to aid in the proper disposal of refuse.
- Light Bulbs, Protective Shielding
Observation: The light bulb in the "true" 2-doors refrigerator is not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Outer Openings, Protected
Observation: Back exit door is not provided with a door closer.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Handwashing Cleanser, Availability
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at bar handwashing sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Hand Drying Provision
Observation: Handwashing sinks at bar and by 3-compartment sinks are not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Handwashing Signage
Observation: A sign or poster that notifies food employees to wash their hands is not provided at bar handwashing sink used by food employees and/or is not clearly visible to food employees.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Intensity/Lighting
Observation: Light bulb in "QBD" 1-door bar refrigerator is burnt out.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
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05/07/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Cantina Mexicana, 922 S Walter Reed Dr, Arlington, VA 22204 »