The operator provided metal probe thermometers, chlorine test strips and an Employee Health policy at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The portioned and bottled salsa and bulk white sauce in the front wait station cooler were cold holding at improper temperatures (white sauce- 43F and salsa- 48F - 51F). The operator rapidly cooled the TCS food products.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The chemical dishmachine tested at 0 ppm chlorine during today's inspection. The operator changed the sanitizing chemical container.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
|
01/29/2016 | Routine | |
The operator provided a digital metal probe thermometer, chlorine test strips and an Employee Health policy (FDA Form 1B) during today's inspection.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air) temperature measuring device (degrees F) located in the Continental reach-in freezer is not accurate ( ambient reading noted at 60F with frozen food products stored within the unit)
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
|
09/15/2015 | Routine | |
Tres leches cake must be made in a permitted facility.
Date mark all ready-to-eat foods within 24 hours. Discard within seven days.
No violation noted during this evaluation. | 04/28/2015 | Routine | |
Tres leches cake must be made in the facility or by another permitted facility.
Big improvement from past inspection.
Ensure to frequently stir items cooling down.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) carnita meat and homemade tomato sauce in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic cups 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.
|
01/07/2015 | Routine | |
Stopped by to pick up data logger after new refrigeration repair technican serviced walk-in cooler.
Cooler is now holding at 38 F and foods inside were between 35 F - 37 F. Data logger information supports this observation.
No violation noted during this evaluation. | 10/09/2014 | Other | |
Refrigeration technican came to service cooler on 10/04/2014.
Cooler still not holding food at the proper temperature. (Foods observed between 42-44 F)
Operator called and repair technican to arrive this evening to service cooler.
Call inspector with findings.
No violation noted during this evaluation. | 10/06/2014 | Other | |
All foods in the walk-in cooler, with the exception of one pan of carnitas, were slightly elevated in temperature. Data logger was set up to record the ambient air temperature of the walk-in cooler through the evening and overnight. Walk-in cooler door is in disrepair and has a hard time shutting. Fan to the walk-in cooler was also observed dripping.
Food safety training packet in Spanish was provided to operator. Packet addresses food storage, cooling, cold holding, hot holding, reheating, hand washing and employee health. Review material with staff. May want to laminate and post information in the kitchen for a reference tool for staff.
Prior to printing menu please email draft to inspector, to ensure compliance.
Will return tomorrow (10/03) to pick up data logger.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed dish washer handle dirty then clean dishes without washing his hands in between.
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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in cooler and reach-in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Water from refrigerator fan observed dripping down onto uncleaned cilantro below.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Cooling* (corrected on site)
Observation: Cooked vegetables removed from the stove four hours earlier noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the walk-in cooler cold holding at improper temperatures. Foods in the walk-in cooler were registering between 41-44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: There is no consistent date marking system for foods in the walk-in cooler. Foods prepared should be labeled within 24 hours.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the steaks and huevos rancheros that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in cooler door was observed in a state of disrepair and damaged.
Correction: Repair the walk-in cooler door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk-in cooler door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Observed waitress and dishwasher wash dishes without sanitizing afterwards.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities in Good Repair
Observation: Hole observed in the wall behind the containers of rice and beans.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of bleach are not properly labeled. Bleach had been placed in old bottles of armor all. Spray bottles should be thoroughly washed and re-labeled prior to adding new chemical. Advised operator not to re-use bottles containing a different chemical.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
10/02/2014 | Routine | |
Walk-in cooler had been serviced but a part is still needed to make refrigeration temperature even lower.
Call inspector was part has been installed.
Excellent cooling methods observed!
No violation noted during this evaluation. | 07/17/2014 | Follow-up | |
Operator provided a metal stem thermometer, chlorine test kit and employee health policy.
A follow-up inspection will occur on/about July 17, 2014.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the walk-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bottom portion of the food preparation tables in the kitchen were observed with rust. Paint these surfaces so that they are smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Physical Facilities in Good Repair
Observation: Hole around the drain behind the ice machine. Seal this area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Glueboard placed in the facility on the 24th of June was observed with several live and dead roaches. A live roach was observed crawling on the hot water heater. Facility is being treated twice a month for pests.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
07/03/2014 | Routine | |
In the future, prior to printing menu, email draft to inspector to ensure compliance.
No violation noted during this evaluation. | 04/04/2014 | Follow-up | |
White sauce was made yesterday, therefore the cooling process was not observed.
Enchilada sauce must be reheated properly, at least to 165 F, prior to being placed on the steam table.
Menu must be fixed immediately.
Will return on/about April 04, 2014.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Enchilada sauce 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 - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: El tampiqueno, El Ranchero, El Jalpeno, and Huevos Rancheros on the restaurant menu and the to-go menu are not asterisked denoting that they may be served raw/undercooked.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
|
03/31/2014 | Follow-up | |
Will return on/about 03/25/2014.
- Critical: Cooling*
Observation: Ambient temperature or pre-chilled white sauce not being adequately cooled to prevent the growth of harmful bacteria. Recommended storing dressing in the refrigerator, to achieve cooling more quickly.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Enchilada sauce hot holding at improper temperatures. Ensure sauces are heated throughout to 165 F, prior to placing on steam table.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: El tampiqueno, El Ranchero, El Jalpeno, and Huevos Rancheros on the restaurant menu and the to-go menu are not asterisked denoting that they may be served raw/undercooked.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
|
03/13/2014 | Routine | |
Cooling methods have dramatically improved.
One live roach observed in dish machine area.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee wearing the same gloves to handle raw bacon, touch clothes, and handle clean food contact surfaces.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Two shelves in kitchen were observed with rust. Paint or replace shelving.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in several locations in the kitchen not sealed. Seal these area to prevent harborage area for pest.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
|
12/11/2013 | Routine | |
No violations noted.
Gloves must be changed after handling raw product and before handling ready-to-eat food.
No violation noted during this evaluation. | 08/27/2013 | Follow-up | |
Additional food temperatures: Pork - 39, 39.
Salsa/white sauce cooler may be in need of repair.
Ground around grease trap is covered with grease. Discussed with manager. Will discuss with next door facility as well. Grease must be cleaned.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Peppers/onions, beef, and chicken broth noted not being adequately cooled to prevent the growth of harmful bacteria. Foods were reheated. Cheese dip made two days ago observed at 43 F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese dip 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*
Observation: Salsa and white sauce cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of glass cleaner and degreaser are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
08/14/2013 | Routine | |
Observed cooling methods of cheese dip. Cheese dip had been removed from heat 1.5 hours prior. Cheese dip was registering between 51-65 F. Cheese dip is now being cooled in sinks filled with ice and water. Ice wands are being placed in cheese dip and stirred frequently.
No violation noted during this evaluation. | 05/10/2013 | Follow-up | |
Methods for cooling were still not adequate.
Scale back the amount of cheese dip made to cool foods more quickly.
Will return in a few days to review cooling procedures while cheese dip is being made.
- Critical: Cooling* (repeated violation)
Observation: Ambient temperature or pre-chilled sliced tomato not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Cooling* (repeated violation)
Observation: Cheese dip noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
|
05/02/2013 | Follow-up | |
Additional food temperatures: Chile rellenos - 40, Salsa - 39, White sauce - 40.
Do not place rice underneath the steam table to prevent the temperature from elevating.
Review cooling methods above. Utilize the food prep sink for cooling foods properly. Ice/water bath should completely surround food.
- Critical: Cooling*
Observation: Ambient temperature or pre-chilled raw beef/raw chicken not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Cooling*
Observation: Cheese dip noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Steak and Huevos Rancheros that may be ordered raw/undercooked must be asterisked on the menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
|
04/22/2013 | Routine | |
Cooler now working properly.
Non-critical items from previous inspection must be corrected by next routine inspection.
No violation noted during this evaluation. | 01/17/2013 | Follow-up | |
Make table had become unplugged. All foods from the make table were moved to the walk-in cooler.
Discussed cooling methods with kitchen staff.
Will return again tomorrow to check on make table to verify that it is working properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Shredded beef, raw chicken, and sauteed onion cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor wall material located at behind the prep sink, behind the ice machine, and wall beside the three compartment sink does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture in several areas throughout out the kitchen (mainly by the three compartment sink) are not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
|
01/16/2013 | Follow-up | |
Additional food temperatures: Mole - 148, Salsa verde - 140, Cheese dip - 110-157, Raw chicken - 46-48, Chicken - 174, Chopped tomato - 41, Sauteed onion - 44, Cooked chicken - 41.
Upon arriving for todays inspection no person in charge was available on site. Owner arrived during inspection.
Cooling procedures must be addressed with all staff to ensure food are cooled properly.
Seal all areas in kitchen and patch all holes to prevent harborage areas for cockroaches.
A few live roaches seen during todays inspection. Facility under monthly pest control and kitchen is being kept cleaned.
Inspector will re-visit 01/16/2013 to check on make table.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Shredded beef & cheese dip 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* (repeated violation)
Observation: Shredded beef, raw chicken, and sauteed onion cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: Make table was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at 41 F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material located at behind the prep sink, behind the ice machine, and wall beside the three compartment sink does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in several areas throughout out the kitchen (mainly by the three compartment sink) are not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
|
01/14/2013 | Routine | |
Additional food temperatures: Beef tips - 146, Queso - 164, Seafood base - 140, Beef tips (cooked 2 hours prior) - 131, Beef - 42.
Reviewed employee health and when hand washing is needed with operator.
Provided the operator with a flyer for the upcoming serv-safe course in Spanish.
Ensure that when cooling foods that they are stirred frequently while being held on an ice bath. Foods must be cooled from 135 F to 70 F within 2 hours and 70 F to 41 F within 4 hours.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Cook observed handling raw shell eggs, raw chicken, and raw beef then handling ready-to-eat foods without changing his gloves and washing his hands in between
Correction: Waiter observed handling dirty dishes without washing his hands.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No chlorine sanitizer observed in the wiping cloth bucket on the cook line.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Ground beef hot holding at improper temperatures. Ground beef must be rapidly reheated to 165 F for 15 seconds.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dish machine was not dispensing the proper amount of sanitizer.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
|
02/15/2012 | Routine | |
Provided operator with a poster showing the proper storage order in the refrigeration units.
Explained to operator that food items that are considered ready-to-eat must be date marked within 24 hours and discarded within seven days.
Sanitizer in buckets as well as dish machine are at proper concentration.
Critical violation must be corrected immediately.
Non-critical must be corrected within 30 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken was observed being stored above raw shrimp
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw eggs were observed being stored above cooked meat and raw vegetables
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked chicken, cooked vegetable, cooked beef, and cooked pork in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: soda gun holder.
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
01/04/2011 | Routine | |
Chlorine sanitizer in buckets and in dish machine tested at proper concentration.
Operator explained that pest control services Jalapeno's monthly.
A follow-up inspection will occur on or about October 11, 2010. All critical violations must be corrected at this time.
Non-critical violations must be corrected within 30 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken and raw beef stored in the same pan in the make-up table. Raw hamburger patties stored above raw shrimp.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored above cooked broccoli.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Box of raw chicken stored on the floor of the walk-in refrigerator.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese sauce hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Pests - Controlling Pests*
Observation: Harborage conditions exist. Observed several live and dead roaches during inspection.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
09/29/2010 | Routine | |
Restaurant representatives - add corrected or new information about Jalapenos Restaurant, 13130 Kingston Avenue, Chester, VA 23831 »