This visit was made to conduct a risk based assessment. The Person in Charge was very helpful and quick to make corrections during the visit. The following issues require attention:
1. Ensure that foods to be held hot are maintained at a temperature of at least 135°F or above. Reheat food items to 165°F before holding hot and reheat items on the grill and not in food warmers
2. Food employees must wash their hands before donning gloves and before changing gloves.
3. Test concentration of all chlorine solutions made to ensure that the concentration is between 50-100 ppm before using.
Note: Discussed the proper set up of the three compartment sink. Sinks should be set up to wash, then rinse and then sanitize in that order. Please review proper set up of the wash, rinse and sanitize procedure with all food employees.
*Repeat Observations are Subject to Civil Penalty
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee failed to wash her hands before putting on gloves to engage in food preparation.
Correction: All food employees shall be washing their hands often especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, before putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Food employee removed gloves and washed hands before donning new gloves.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed food worker drinking from a bottle with a lid while wearing gloves.
Correction: Employee may drink from a cup with a lid and straw. Employees drinks may be kept on the bottom shelf of a worktable while employees are actively working with food. Discussed proper containers for employee beverages with Person in Charge and employees removed drinks from food prep area.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Observed food employee bagging jalapeños using a small condiment cup with no handle to scoop up chopped jalapeños and without wearing gloves.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Discussed with Person in Charge and food employee put on gloves to perform the task.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed a container of raw chicken stored over a container of ready to eat salad in the True refrigerator unit.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units below or separated from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. Person in Charge relocated the chicken to be below the salad.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures:cooked chicken parts in hot display case at 108°F, cooked rice in Hobart hot hold unit at 98°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Items were reheated on the grill to at least 165°F.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Observed a concentration of over 100 ppm of chlorine in the sanitizing bucket.
Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. Food employee corrected the concentration by adding water until concentration was 100 ppm.
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09/15/2015 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Food handler did not wash for a full 20 seconds or use paper to turn off facuet (proper method demonstrated and discussed)
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw meat in plastic bucket over cooked chicken in refri.)
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site) (repeated violation)
Observation: Single-use gloves worn during multi-tasked food preparation (fod handler did not change gloves between setting up bleach at 3 comp. sink and returning to food preparation. Corrected on the spot)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: beans, rice, chicken (foods were being held at ambient for approx. 1 hour and then quickly placed in the warmer. All foods in warmer that were out of temp properly reheated on grill. DO NOT USE warmer to reheat foods)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Outer Openings, Protected
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents (back door is not closing fully on its own, repair self closing mechanism). Fruit flies observed near office.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions (bleach at 3 comp sink over 100 ppm, corrected to 100 ppm)
Correction: Utilize only bleach that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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06/02/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed 2 employees who did not use paper towel to turn off facuet after washing hands (proper method demonstrated)
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: rice, pasta, egg, rice & beans, scrambled egg, wings (all foods were reheated to above 165F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- 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 (bleach at 0 ppm, corrected to 100 ppm)
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink (soap dispenser at front counter is clogged)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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01/23/2015 | Risk Factor | |
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection (manager arrived after inspection had begun, warning issued regarding CFM presence at all times of operation)
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures (employee did not wash for a full 20 sac. and did not use paper towel to turn off faucet after washing hands) handwashing demonstration given
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs and raw meats stored over ready to eat foods in refrigerator
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Damaged single-use gloves in use by a food employee (employee turned off faucet with glove then proceeded to touch food, thumb area of glove was also broekn)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: area next to hand sink in kitchen is beind used for food preparation/storage (pupusas were placed here). When washing hands at this sink food is subject to splash (install splash guard or dont use this are for prep/storage) food was moved during inspection
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Food Storage / Prohibited Areas / Under Water Lines (corrected on site)
Observation: Food storage under leaking water lines (pot of beans stored on the floor and underneath a leaking handsink pipe)
Correction: Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: large hot bucket (plastic) of beans placed in reach in to cool (moved into an ice bath)
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- 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, pans, trays, utensils (chlorine was 0 ppm in 3 compartment sink, correcetd to 50 ppm)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing (large pans placed on floor in front of sink, plastic tub in hand sink)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handsink in kitchen (deli) piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink (no soap at handsink near front counter)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper at handink in kitchen, women's bathroom or handsink near front counter)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests (multiple flies observed in bakery and deli area)
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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09/19/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw eggs over yuca in reach in refrigerator
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: beans (reheated to above 165F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
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05/23/2014 | Risk Factor | |
This visit was made to conduct a routine inspection. The following items need correction:
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees did not know all reportable symptoms. Employee Health poster was reviewed in spanish with staff at time of inspection
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures (employees did not use paper towel to trun off faucet)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employee beverage in kicthen with llid but no straw
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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored over raw beef in reach in refrigerator
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: cooling foods in deep large plastic tubs, covering foods with plastic before cooling
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: soup (placed in hot box at 10 am)
Correction: reheated to 194.2F
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions (using bleach at 3 compartment sink). some strips provided
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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02/20/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
-ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Potentially Hazardous Foods (PHFs) shall be properly cooled from 135F to 70F within 2 hours and from 135F to 41F within a total of 6 hours to prevent the growth of harmful bacteria. Cool PHFs using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41F
e. using containers that facilitate heat transfer
- All handsinks used by employees must be stocked with soap & paper towels/air dryer
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employees did not lather hands for at least 20 sec)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: cooling foods in tighly covered large container
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (mens restrooms, handsink near dessert diplay
Correction: corrected
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10/28/2013 | Routine | |
2 hot holding cabinets have been purchased and one cabinet in use. Internal temperature of the unit is 165F and food inside the unit between 150F and 160F. Self-closure installed on the rear door.
No violation noted during this evaluation. | 07/12/2013 | Follow-up | |
Preparing excessive amount of food at one time. Multiple layers stacked on top of hot holding wells. Cut menu items in half. Prepare smaller amounts. Purchase hot holding units for foods that will not fit in line hot holding unit.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures:chickwen @ 111F, beef @ 90F, beans @ 94F. (discardd)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: containers holding spices excessively dirty.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents. self-closure broken on back door.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Lockers or Employee Storage in Designated Room/Area
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination.
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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07/02/2013 | Routine | |
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: manager could not locate employe health policy. Gave new forms in english and spanish.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. employees washing wares at prep sink and handsinks without rinsing, sanitizing and air drying.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
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02/12/2013 | Risk Factor | |
This is a pre-opening inspection for the 21holes/wells dry heat hot holding unit at 17.8 F temperature. All 3 temperature kngs setting must be at #6 to hold foods at 135F or above.
The basement is finished, all products can be stored in it,
The cookies upright display cases are now provided with acrylic doors.
No violation noted during this evaluation. | 02/12/2013 | Pre-Opening | |
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