Reviewed Employee Health Policy - Facility in compliance. Reviewed new handwashing policy. Reviewed Employee Health Exclusion requirements for Norwalk/Norovirus. Email states that an employee should be excluded for 5 days after reporting illness. Please refer to employee health guidelines. Food Employee should be excluded until at least 24 hours after becoming asymptomatic as well.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Lexan pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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03/14/2016 | Routine | |
Note: Victory wash did not have available test kit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sour cream, pico and cheese in the fax station cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Use, sell or discard within four hours. Repair the unit or use time as a public health control for this station. Note: (Product brought out 15 min prior and sold within next 15 minutes).
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the dish machine is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the linen bags preventing its use.
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10/26/2015 | Risk Factor | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observe on prep-line white rice coming out of the reheating unit "oven" reading 126°F Mg. toke rice and reheated to 165°F for 15 seconds "corrected
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
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05/19/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Diced tomatoes and sour cream were observed cold holding at improper temperatures on prep table.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and turn down temperature on prep table.
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11/04/2014 | Risk Factor | |
Food products stored in the "online" 2 door reach in are stored for minimal time frames. Products being dispensed at the time of inspection were determined to be in the reach in for less than 2 hours. PIC to have unit repaired. No product to be stored in the unit for more than 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pico, salsa, corn relish, guac in the 2 door unit holding back up product on line both top and bottom cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Implement time as a public health control. Do not store product in the unit for more than 4 hours. Discard product after 4 hours.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigeration unit online at the service counter.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the dish area was observed with two large containers of soap in the sink basin.
Correction: The handwash facility identified above is to be used for washing hands only
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05/29/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken online hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hot salsa and pico in the online prep cooler cold holding at improper temperatures.
Correction: Adjust the unit. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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11/21/2013 | Risk Factor | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Several plastic food storage containers used to store Soy Oil observed unlabeled.
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.
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06/03/2013 | Routine | |
Additional cold-holding temperatures observed on food items inside walk-in refrigerator: Raw Chicken- 39 degrees Fahrenheit, Raw Steak- 39 degrees Fahrenheit.
No violation noted during this evaluation. | 01/07/2013 | Risk Factor | |
| No violation noted during this evaluation. | 01/30/2012 | Risk Factor Assessment | |
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