The purpose of today's visit was to conduct a routine inspection.
**Time is for inspection only**
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: calamari sitting in a pans in sink.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. WATER WAS TURNED ON IN PREP SINK.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back prep area being used to store thawing pans of calamari.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CALAMARI WAS MOVED TO PREP SINK.
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03/31/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Please obtain the correct test kit for the quaternary ammonium sanitizer.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
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11/24/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provide a copy of the parasite destruction letter from the fish supplier.
Send a copy of the update menu to include asterisks on all items under the consumer advisory.
Separate the chemicals in the storage area to ensure sanitizer for dishware is separate from the floor cleaner.
Discussed Active managerial control and how to develop food safety systems beyond the Health Department Requirements.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED OPEN BEVERAGES STORED AT THE FOOD PREPARATION STATION ON THE TABLE AND ON THE SHELF ABOVE THE TABLE.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. MANAGER DISCARDED BEVERAGES.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish (tilapia) served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED YUCA COOLING IN WALK IN COOLER IN A PLASTIC CONTAINER WITH THE LID ON.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Ceviche in the Seafood Trilogy.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: aluminum foil used to line the shelves.
Correction: REMOVE ALL ALUMINUM FOIL FROM THE SHELVES. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 4 DR Reach in refrigerator at the cookline, 2dr refrigerator at the waiter station.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Pots and Pans at the three compartment sink were not sanitized with a sanitizing agent, there were being cleaned with a floor cleaner.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. MANAGER REPLACED THE CHEMICAL AT THE THREE COMPARTMENT SINK WITH QUATERNARY SANITIZER AND REWASHED ALL POTS AND PANS.
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05/11/2015 | Routine | |
Today's visit was a follow-up to verify proper cold holding temperatures in the Walkin Cooler. EHS observed potentially hazardous foods and air temperature in the Walkin Cooler both holding below 41F. EHS observed and reviewed a letter from the tilapia supplier confirming that tilapia is frozen to ensure parasite desruction using an approved method.
No violation noted during this evaluation. | 12/17/2014 | Follow-up | |
The purpose of today's visit was to conduct a follow-up inspection to verify proper cold holding temperatures in the Walkin Cooler. EHS observed potentially hazardous foods holding at 44F. EHS also observed the air temperature in the Walkin Cooler cycling between 39F and 45F. A third party service technician arrived during inspection to repair and service the Walkin Cooler. A second follow-up inspection will be conducted tomorrow, December 17, 2014 to verify proper cold holding temperatures in the Walkin Cooler. After the Walkin Cooler is repaired, EHS recommends that manager verify the air temperature of the Walkin Cooler at regular intervals throughout the day to verify that the Walkin Cooler is able to maintain 41F and below. EHS provided manager with equipment temperature monitoring log and food temperature monitoring log.
Please note under the observation section of this follow-up the first seven food temperatures under Section 20 - 3-501.16(A)(2)(a) Cold Holding were observed today, December 16, 2014. The second set of food temperatures were observed during the risk factor assessment inspection conducted last week. Due to technical issues, the second set of food temperatures are unable to be removed.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3):---------tilpia used in ceviche
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:
1) Cooked red bean at 53F after cooling over 12 hours in Walkin Cooler,
2) Cooked pinto beans at 50F after cooling over 12 hours in Walkin Cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) in the Master-Bilt Walkin Cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cooked pinto beans # 1 & # 2 at 44F & 46F,
2) Cooked quinoa at 45F,
3) Cooked chicken & corn tamales at 45F,
4) Cooked chicken at 45F
5) Heavy cream at 44F,
6) Cooked pork at 45F,
7) Raw chicken at 43-44F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. A FOLLOW-UP INSPECTION WILL BE CONDUCTED TO HELP DETERMINE THE CAUSE OF THE ELEVATED TEMPERATURES.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cooked pork at 44F,
2) Cooked chicken & corn tamales at 44F,
3) Cooked shredded chicken at 44F,
4) Cooked beef stew at 44F,
5) Cooked chicken empandadas at 44F,
6) Heavy cream at 44F,
7) Cooked corn at 44F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. SERVICE TECHNICIAN ARRIVED DURING INSPECTION TO SERVICE WALKIN COOLER WITH AIR TEMPERATURE CYCLING BETWEEN 39F AND 45F
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: --------observed air tempeature of the Walkin Cooler cycling between 39F and 45F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. THIRD PARTY SERVICE TECHNICIAN ARRIVED DURING INSPECTION TO REPAIR WALKIN COOLER. A SECOND FOLLOW-UP INSPECTION IS SCHEDULED FOR TOMORORW, DECEMBER 17, 2014.
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12/16/2014 | Follow-up | |
The purpose of today's visit was to conduct the first risk factor assessment inspection after a change of ownership. EHS provided manager with and discussed the following: cooling log, sign & methods in English & Spanish, date marking in Spanish, time as a public health control in Spanish as future option and sample parasite destruction/farm raised letter. A follow-up inspection will be conducted on or about Tuesday, December 16 to verify proper cold holding temperatures of potentially hazardous foods in the Walkin Cooler.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3):---------tilpia used in ceviche
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) in the Master-Bilt Walkin Cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cooked pinto beans # 1 & # 2 at 44F & 46F,
2) Cooked quinoa at 45F,
3) Cooked chicken & corn tamales at 45F,
4) Cooked chicken at 45F
5) Heavy cream at 44F,
6) Cooked pork at 45F,
7) Raw chicken at 43-44F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. A FOLLOW-UP INSPECTION WILL BE CONDUCTED TO HELP DETERMINE THE CAUSE OF THE ELEVATED TEMPERATURES.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:---------cooked pinto beans, cooked quinoa, cooked chicken & corn tamales, cooked chicken and cooked pork.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:--------churrasco a lo pobre and biste a lo pobre on the carry-out menus
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. MANAGER CORRECTED CARRY-OUT MENUS BY ADDING A DISCLOSURE ASTERISK BY HAND TO MENUS
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12/08/2014 | Risk Factor | |
The purpose of today's visit was to conduct a follow up inspection. All violations previously cited at the pre-opening inspection have been corrected.
No violation noted during this evaluation. | 11/05/2014 | Follow-up | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected before the follow-up inspection scheduled for November 5, 2014 unless otherwise specified (e.g. air gap to be corrected within 72 hours). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
NOTE:
This facility offers the following items raw or undercooked on the menu: *tilapia *shrimp *calamari *mussels
*The tilapia and shrimp currently obtained from Restaurant Depot states that they are farm raised on the package, however these packages have no mention of pellet-feeding. I'm not sure whether restaurant depot can provide further information on these products. If not, you'll need to obtain tilapia and shrimp for raw consumption from a supplier that can provide you with a letter stating that these products are either 1) farm raised AND pellet fed OR 2) Frozen for parasite destruction to the appropriate temperature for the appropriate amount of time as discussed during today's inspection.
*The calamari has no information for parasite destruction. Obtain calamari for raw consumption from a supplier that can provide you with a letter stating that this products is either 1) farm raised AND pellet fed OR 2) Frozen for parasite destruction to the appropriate temperature for the appropriate amount of time as discussed during today's inspection.
*Mussels are on the half-shell and therefore have different shellstock identification requirements than non-shucked shellstock. Requirements were met by the current product provided.
- Equipment / Fixed / Space / Seal
Observation: Observed the hood in need of re-sealing at the hood/wall juncture.
Correction: Re-seal the hood/wall juncture.
- Equipment / Good Repair / Components / Gaskets
Observation: Observed the gaskets torn on the True 3-door reach-in refrigerator (at the cash stand).
Correction: Replace the gaskets.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: Observed the large containers used to store raw whole chickens not constructed of commercial grade materials nor easily cleanable.
Correction: Replace the chicken storage containers with commercial containers that are easily cleanable.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: Observed an air break rather than an air gap on the piping leading from the sanitize basin of the three-compartment sink to the floor drain.
Correction: Provide an air gap of at least 1 inch between the sanitize basin pipe and the floor drain as discussed. Send a picture of proof of adjustment to my email address within 72 hours.
- Floor / Wall / Ceiling / Cleanability
Observation: The following aspects of the physical facility are not easily cleanable:
1. The spackle patch on the wall near the Beverage Air 2-door upright freezer
2. The wood panels to which the shelving units are attached over the chest freezer.
Correction: Paint both the spackle patch and the wood planks so that they are sealed (non-absorbent) and easily cleanable.
- Physical Facilities Good Repair
Observation: Observed a hole in the wall next to the wooden planks used to hold up the shelving units above the chest freezer.
Correction: Repair the hole in the wall.
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10/22/2014 | Pre-Opening | |
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