| No violation noted during this evaluation. | 10/30/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. CHICKEN AT ROOM TEMPERATURE AT 76.5 DEG F. DISCONTINUE. HOLD ALL HOT FOODS AT 135 DEG F OR ABOVE. DISPOSED OF AT TIME OF INSPECTION2. GROUND MEAT AT ROOM TEMPERATURE AT 81.3 DEG F. DISCONTINUE. HOLD ALL HOT FOODS AT 135 DEG F OR ABOVE. DISPOSED OF AT TIME OF INSPECTION3. EMPANADAS WITH MEAT FILLING AT ROOM TEMPERATURE AT 70.8 DEG F. DISCONTINUE. HOLD ALL HOT FOODS AT 135 DEG F OR ABOVE. DISPOSED OF AT TIME OF INSPECTION4. COOKED BEANS ON SHELF ABOVE STOVE AT 113 DEG F. DISPOSED OF AT TIME OF INSPECTION. HOLD ALL HOT FOODS AT 135 DEG F OR ABOVE.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RICE AND OTHER FOODS IN PREP TOP COOLER AT 44 TO 44.6 DEG F. REPAIR TO HOLD FOODS AT 41 DEG F OR ABOVE.
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: RICE FROM YESTERDAY IN TWO DOOR COOLER COVERED AT 48-50.7 DEG F. DISPOSED OF AT TIME OF INSPECTION. MAKE SURE TO COOL FOODS IN SHALLOW PORTIONS (2 INCHES OR LESS) UNCOVERED IN COOLER. TAKE TEMPERATURES AND COOL TO 70 DEG F IN 2 HOURS AND THEN COOL FROM 70 DEG F TO 41 DEG F OR BELOW IN ADDITIONAL 4 HOURS.
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: HAND SANITIZER STORED ON COUNTER WITH CLEAN DISHES. STORE CHEMICALS AWAY FROM FOOD AND EQUIPMENT. DO NOT USE SANITIZER IN PLACE OF HAND WASHING. MUST ALWAYS WASH HANDS BEFORE APPLYING HAND SANITIZER.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW CHORIZO OVER COOKED FOODS IN TWO DOOR COOLER IN SALES AREA. DISCONTINUE. STORE RAW CHORIZO BELOW COOKED, READY TO EAT FOODS OR PRODUCE. 2. RAW MEAT (BRAUTS) OVER BUTTER AND PRODUCE IN ONE DOOR COOLER IN DOUGH PREP AREA. DISCONTINUE. STORE RAW MEAT BELOW COOKED, READY TO EAT FOODS OR PRODUCE.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE WASHED HANDS AT 3-BAY SINK AND DID NOT USE SOAP. ALWAYS WASH HANDS AT HAND SINK. USE SOAP AND WARM RUNNING WATER. DRY HANDS WITH PAPER TOWEL.
Location: Kitchen
Equipment: 3-bay
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: NO READING AT IN PLACE SANITIZER. MAKE SURE TO KEEP BLEACH AT 50-100 PPM OR QUAT AT 200 PPM.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: WASHING AND REUSING SINGLE SERVICE LIDS AND CONTAINERS. DISCONTINUE.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN HOOD FILTERS.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH TOWEL ON 3 BAY SINK NOT BEING USED. STORE IN APPROVED STRENGTH SANITIZER SOLUTION. NOTE: DISPOSED OF BY EMPLOYEE AT TIME OF INSPECTION.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: WOODEN SHELVING MADE AND BROUGHT INTO KITCHEN. PAINT OR SEAL. IF SHELVING BEGINS TO DETERIORATE MUST BE REMOVED FROM KITCHEN.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR GASKET WORN ON ONE DOOR TURBO AIR COOLER IN PREP AREA. REPLACE.
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: RICE IN STORE ROOM UNCOVERERD. PROVIDE LID.
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE WASHED HANDS AT 3-BAY SINK AND DID NOT USE SOAP. ALWAYS WASH HANDS AT HAND SINK.
- In store packaging (corrected)
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: UNLABELED PRODUCT IS SALES FLOOR COOLER. LABEL ALL PRODUCTS PACKAGED AT THE FACILITY.Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: DISH SINK IS SET UP TO WASH AND SANITIZE. NO RINSE SET IS INCLUDED. ALWAYS WASH THEN RINSE THEN SANITIZE AND AIR DRY DISHES.
|
06/04/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. CHICKEN AT ROOM TEMPERATURE AT 76.5 DEG F. DISCONTINUE. HOLD ALL HOT FOODS AT 135 DEG F OR ABOVE. DISPOSED OF AT TIME OF INSPECTION2. GROUND MEAT AT ROOM TEMPERATURE AT 81.3 DEG F. DISCONTINUE. HOLD ALL HOT FOODS AT 135 DEG F OR ABOVE. DISPOSED OF AT TIME OF INSPECTION3. EMPANADAS WITH MEAT FILLING AT ROOM TEMPERATURE AT 70.8 DEG F. DISCONTINUE. HOLD ALL HOT FOODS AT 135 DEG F OR ABOVE. DISPOSED OF AT TIME OF INSPECTION4. COOKED BEANS ON SHELF ABOVE STOVE AT 113 DEG F. DISPOSED OF AT TIME OF INSPECTION. HOLD ALL HOT FOODS AT 135 DEG F OR ABOVE.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RICE AND OTHER FOODS IN PREP TOP COOLER AT 44 TO 44.6 DEG F. REPAIR TO HOLD FOODS AT 41 DEG F OR ABOVE.
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: RICE FROM YESTERDAY IN TWO DOOR COOLER COVERED AT 48-50.7 DEG F. DISPOSED OF AT TIME OF INSPECTION. MAKE SURE TO COOL FOODS IN SHALLOW PORTIONS (2 INCHES OR LESS) UNCOVERED IN COOLER. TAKE TEMPERATURES AND COOL TO 70 DEG F IN 2 HOURS AND THEN COOL FROM 70 DEG F TO 41 DEG F OR BELOW IN ADDITIONAL 4 HOURS.
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: HAND SANITIZER STORED ON COUNTER WITH CLEAN DISHES. STORE CHEMICALS AWAY FROM FOOD AND EQUIPMENT. DO NOT USE SANITIZER IN PLACE OF HAND WASHING. MUST ALWAYS WASH HANDS BEFORE APPLYING HAND SANITIZER.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW CHORIZO OVER COOKED FOODS IN TWO DOOR COOLER IN SALES AREA. DISCONTINUE. STORE RAW CHORIZO BELOW COOKED, READY TO EAT FOODS OR PRODUCE. 2. RAW MEAT (BRAUTS) OVER BUTTER AND PRODUCE IN ONE DOOR COOLER IN DOUGH PREP AREA. DISCONTINUE. STORE RAW MEAT BELOW COOKED, READY TO EAT FOODS OR PRODUCE.
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE WASHED HANDS AT 3-BAY SINK AND DID NOT USE SOAP. ALWAYS WASH HANDS AT HAND SINK. USE SOAP AND WARM RUNNING WATER. DRY HANDS WITH PAPER TOWEL.
Location: Kitchen
Equipment: 3-bay
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: NO READING AT IN PLACE SANITIZER. MAKE SURE TO KEEP BLEACH AT 50-100 PPM OR QUAT AT 200 PPM.
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: WASHING AND REUSING SINGLE SERVICE LIDS AND CONTAINERS. DISCONTINUE.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN HOOD FILTERS.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH TOWEL ON 3 BAY SINK NOT BEING USED. STORE IN APPROVED STRENGTH SANITIZER SOLUTION. NOTE: DISPOSED OF BY EMPLOYEE AT TIME OF INSPECTION.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: WOODEN SHELVING MADE AND BROUGHT INTO KITCHEN. PAINT OR SEAL. IF SHELVING BEGINS TO DETERIORATE MUST BE REMOVED FROM KITCHEN.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR GASKET WORN ON ONE DOOR TURBO AIR COOLER IN PREP AREA. REPLACE.
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: RICE IN STORE ROOM UNCOVERERD. PROVIDE LID.
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE WASHED HANDS AT 3-BAY SINK AND DID NOT USE SOAP. ALWAYS WASH HANDS AT HAND SINK.
- In store packaging
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: UNLABELED PRODUCT IS SALES FLOOR COOLER. LABEL ALL PRODUCTS PACKAGED AT THE FACILITY.Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: DISH SINK IS SET UP TO WASH AND SANITIZE. NO RINSE SET IS INCLUDED. ALWAYS WASH THEN RINSE THEN SANITIZE AND AIR DRY DISHES.
|
05/23/2014 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide no smoking within 8 ft of door way signs per state law. Proporcionar no fumar dentro de 8 pies de signo puerta por la ley estatal.
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Meat mixer in prep top cooler at 68 deg F with lid on container. Cool all foods in shallow portions uncovered in cooler. May cover foods after reaching 41 deg F or below. Mezclador de carne en la parte superior mas fria de preparacion a 68 grados F con la tapa en el recipiente. Enfriar todos los alimentos en porciones superficiales descubiertos en fresco. Puede cubrir los alimentos despues de alcanzar 41 grados o menos. 2. Cooling meat mixer in 2 door cooler at 66 deg F covered. Discontinue. Cool all foods in shallow portions uncovered. May cover foods after reaching 41 deg F or below. Refrigeracion la mezcla de carne en el refrigerador de 2 puertas en 66 grados F cubierto. Suspender. Enfriar todos los alimentos en porciones superficiales descubiertos en fresco. Puede cubrir los alimentos despues de alcanzar 41 grados o menos. 3. Cooling cooked beans in large portion covered in two door reach in cooler at 82.2 deg F after 3 hours. Disposed of at time of inspection. Enfriamiento frijoles cocidos en gran parte cubiertos de dos puertas en el alcance mas fresco en 82.2 grados F despues de 3 horas. Dispuesta de al momento de la inscpeccion. ALWAYS COOL FOODS TO 70 DEG F IN 2 HOURS OR DISPOSE OF FOODS. (ALIMENTOS SIEMPRE FRESCOS A 70 GRADOS F EN 2 HORAS O DISPONER DE ALIMENTOS)ALWAYS COOL FOODS FROM 70 DEG F TO 41 DEG F OR BELOW IN ADDITIONAL 4 HOURS OR DISPOSE OF FOODS. (ALIMENTOS SIEMPRE FRESCOS DE 70 GRADOS F A 41 GRADOS F O MENOS EN 4 HORAS MAS O DISPONER DE ALIMENTOS.)MUST TAKE TEMPERATURES OF FOODS WHEN COOLING. DEBE TOMAR LA TEMPERATURA DE LOS ALIMENTOS CUANDO SE ENFRIA
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Baby roach on hand sink in kitchen and several live roaches between reach in coolers on sales floor. Exterminate.Cucaracha de bebe en el fregadero de la cocina y la mano en varias cucarachas en directo entre el alcance de los refrigeraores en el piso de ventas.Exterminar.Note: Terminax out to service facility 12-20-2013. Continue with extermination. Follow recommendations to seal/ remove cracks into facility.
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Open bait in electrical room. Remove from facility. Use only approved pesticides.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. No hand washing. Make sure employees wash hands in hand sink when needed. No lavarse las manos. Asegurese de que los empleados se laven las manos en el fregadero de la mano cuando sea necesario.2. No hand washing before putting on gloves. Always wash hands before putting on gloves. No lavarse las manos antes de ponerse los guantes. Lavese siempre las manos antes de ponerse los guantes.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken and raw fish over cooked beans/ rice and other foods in 2 door reach in cooler. Discontinue. Store all raw meats below cooked or ready to eat foods.Pollo crudo y pescado crudo por encima de frijoles cocidos/ arroz y otros alimentos en dos puertas alcancen en fresco. Suspender. Guarde todas las carnes crudas debajo cocidos o listos para el consumo.2. Raw chorizo over dressings etc. Discontinue. Store all raw meats below cooked or ready to eat foods.Chorizo sin procesar sobre vendajes etc. Suspender. Guarde todas las carnes crudas debajo cocidos o listos para el consumo.Note: on follow up inspection 1-13-2014 Raw chicken and raw beef over cooked rice and beans. Store raw meats below cooked oe ready to eat foods. Nota: en el seguimiento de inspeccion 01-13-2014 pollo cruda y carne cruda de res con arroz y frijoles cocidos. Almacene la carne cruda abajo cocidos o listos para comer alimentos.
Location: Sales floor
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Wash, rinse then sanitize dishes placed in hand sink.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Kitchen hand sink blocked from use by clean dishes filling sink. Remove. Do not place anything in or on hand sinks. Make sure hand sink can be accessed to wash hands at all times. Lavamanos cocina bloqueado el uso de platos limpios llenado fregadero. Quitar. No coloque nada en o sobre el lavamanos. Hacer lavamanos seguro se puede acceder a lavarse las manos en todo momento.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Always wash rinse and sanitize all dishes being washed. Set up soapy water to wash. Just water to rinse and bleach water at 50-100 ppm to sanitize.Siempre lave, y enjuague y disinfecte todos los platos que se lavan. Configure el agua jabonosa para lavar. Solo agua para enjuagar y agua con cloro a 50- 100 ppm para desinfectar.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No cold water at bathroom hand sink. Provide both hot and cold running water.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove paint and any unused equipment from facility.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roaches in electric room, sales floor and kitchen. Remove.Cucarachas muertas en sala electrica, piso de ventas y cocina. Quitar.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Missing floor tiles by new half wall. Provide. Secure to floor and grout.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Thermometer broken in Turbo air cooler. Replace.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove napkin below items on shelf below bananas. Clean as needed.
|
01/13/2014 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide no smoking within 8 ft of door way signs per state law. Proporcionar no fumar dentro de 8 pies de signo puerta por la ley estatal.
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Meat mixer in prep top cooler at 68 deg F with lid on container. Cool all foods in shallow portions uncovered in cooler. May cover foods after reaching 41 deg F or below. Mezclador de carne en la parte superior mas fria de preparacion a 68 grados F con la tapa en el recipiente. Enfriar todos los alimentos en porciones superficiales descubiertos en fresco. Puede cubrir los alimentos despues de alcanzar 41 grados o menos. 2. Cooling meat mixer in 2 door cooler at 66 deg F covered. Discontinue. Cool all foods in shallow portions uncovered. May cover foods after reaching 41 deg F or below. Refrigeracion la mezcla de carne en el refrigerador de 2 puertas en 66 grados F cubierto. Suspender. Enfriar todos los alimentos en porciones superficiales descubiertos en fresco. Puede cubrir los alimentos despues de alcanzar 41 grados o menos. 3. Cooling cooked beans in large portion covered in two door reach in cooler at 82.2 deg F after 3 hours. Disposed of at time of inspection. Enfriamiento frijoles cocidos en gran parte cubiertos de dos puertas en el alcance mas fresco en 82.2 grados F despues de 3 horas. Dispuesta de al momento de la inscpeccion. ALWAYS COOL FOODS TO 70 DEG F IN 2 HOURS OR DISPOSE OF FOODS. (ALIMENTOS SIEMPRE FRESCOS A 70 GRADOS F EN 2 HORAS O DISPONER DE ALIMENTOS)ALWAYS COOL FOODS FROM 70 DEG F TO 41 DEG F OR BELOW IN ADDITIONAL 4 HOURS OR DISPOSE OF FOODS. (ALIMENTOS SIEMPRE FRESCOS DE 70 GRADOS F A 41 GRADOS F O MENOS EN 4 HORAS MAS O DISPONER DE ALIMENTOS.)MUST TAKE TEMPERATURES OF FOODS WHEN COOLING. DEBE TOMAR LA TEMPERATURA DE LOS ALIMENTOS CUANDO SE ENFRIA
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Baby roach on hand sink in kitchen and several live roaches between reach in coolers on sales floor. Exterminate.Cucaracha de bebe en el fregadero de la cocina y la mano en varias cucarachas en directo entre el alcance de los refrigeraores en el piso de ventas.Exterminar.Note: Terminax out to service facility 12-20-2013. Continue with extermination. Follow recommendations to seal/ remove cracks into facility.
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Open bait in electrical room. Remove from facility. Use only approved pesticides.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. No hand washing. Make sure employees wash hands in hand sink when needed. No lavarse las manos. Asegurese de que los empleados se laven las manos en el fregadero de la mano cuando sea necesario.2. No hand washing before putting on gloves. Always wash hands before putting on gloves. No lavarse las manos antes de ponerse los guantes. Lavese siempre las manos antes de ponerse los guantes.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken and raw fish over cooked beans/ rice and other foods in 2 door reach in cooler. Discontinue. Store all raw meats below cooked or ready to eat foods.Pollo crudo y pescado crudo por encima de frijoles cocidos/ arroz y otros alimentos en dos puertas alcancen en fresco. Suspender. Guarde todas las carnes crudas debajo cocidos o listos para el consumo.2. Raw chorizo over dressings etc. Discontinue. Store all raw meats below cooked or ready to eat foods.Chorizo sin procesar sobre vendajes etc. Suspender. Guarde todas las carnes crudas debajo cocidos o listos para el consumo.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Wash, rinse then sanitize dishes placed in hand sink.
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Kitchen hand sink blocked from use by clean dishes filling sink. Remove. Do not place anything in or on hand sinks. Make sure hand sink can be accessed to wash hands at all times. Lavamanos cocina bloqueado el uso de platos limpios llenado fregadero. Quitar. No coloque nada en o sobre el lavamanos. Hacer lavamanos seguro se puede acceder a lavarse las manos en todo momento.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Always wash rinse and sanitize all dishes being washed. Set up soapy water to wash. Just water to rinse and bleach water at 50-100 ppm to sanitize.Siempre lave, y enjuague y disinfecte todos los platos que se lavan. Configure el agua jabonosa para lavar. Solo agua para enjuagar y agua con cloro a 50- 100 ppm para desinfectar.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No cold water at bathroom hand sink. Provide both hot and cold running water.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove paint and any unused equipment from facility.
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roaches in electric room, sales floor and kitchen. Remove.Cucarachas muertas en sala electrica, piso de ventas y cocina. Quitar.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Missing floor tiles by new half wall. Provide. Secure to floor and grout.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Thermometer broken in Turbo air cooler. Replace.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove napkin below items on shelf below bananas. Clean as needed.
|
01/07/2014 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide no smoking within 8 ft of door way signs per state law. Proporcionar no fumar dentro de 8 pies de signo puerta por la ley estatal.
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Meat mixer in prep top cooler at 68 deg F with lid on container. Cool all foods in shallow portions uncovered in cooler. May cover foods after reaching 41 deg F or below. Mezclador de carne en la parte superior mas fria de preparacion a 68 grados F con la tapa en el recipiente. Enfriar todos los alimentos en porciones superficiales descubiertos en fresco. Puede cubrir los alimentos despues de alcanzar 41 grados o menos. 2. Cooling meat mixer in 2 door cooler at 66 deg F covered. Discontinue. Cool all foods in shallow portions uncovered. May cover foods after reaching 41 deg F or below. Refrigeracion la mezcla de carne en el refrigerador de 2 puertas en 66 grados F cubierto. Suspender. Enfriar todos los alimentos en porciones superficiales descubiertos en fresco. Puede cubrir los alimentos despues de alcanzar 41 grados o menos. 3. Cooling cooked beans in large portion covered in two door reach in cooler at 82.2 deg F after 3 hours. Disposed of at time of inspection. Enfriamiento frijoles cocidos en gran parte cubiertos de dos puertas en el alcance mas fresco en 82.2 grados F despues de 3 horas. Dispuesta de al momento de la inscpeccion. ALWAYS COOL FOODS TO 70 DEG F IN 2 HOURS OR DISPOSE OF FOODS. (ALIMENTOS SIEMPRE FRESCOS A 70 GRADOS F EN 2 HORAS O DISPONER DE ALIMENTOS)ALWAYS COOL FOODS FROM 70 DEG F TO 41 DEG F OR BELOW IN ADDITIONAL 4 HOURS OR DISPOSE OF FOODS. (ALIMENTOS SIEMPRE FRESCOS DE 70 GRADOS F A 41 GRADOS F O MENOS EN 4 HORAS MAS O DISPONER DE ALIMENTOS.)MUST TAKE TEMPERATURES OF FOODS WHEN COOLING. DEBE TOMAR LA TEMPERATURA DE LOS ALIMENTOS CUANDO SE ENFRIA
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Baby roach on hand sink in kitchen and several live roaches between reach in coolers on sales floor. Exterminate.Cucaracha de bebe en el fregadero de la cocina y la mano en varias cucarachas en directo entre el alcance de los refrigeraores en el piso de ventas.Exterminar.Note: Terminax out to service facility 12-20-2013. Continue with extermination. Follow recommendations to seal/ remove cracks into facility.
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Open bait in electrical room. Remove from facility. Use only approved pesticides.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. No hand washing. Make sure employees wash hands in hand sink when needed. No lavarse las manos. Asegurese de que los empleados se laven las manos en el fregadero de la mano cuando sea necesario.2. No hand washing before putting on gloves. Always wash hands before putting on gloves. No lavarse las manos antes de ponerse los guantes. Lavese siempre las manos antes de ponerse los guantes.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken and raw fish over cooked beans/ rice and other foods in 2 door reach in cooler. Discontinue. Store all raw meats below cooked or ready to eat foods.Pollo crudo y pescado crudo por encima de frijoles cocidos/ arroz y otros alimentos en dos puertas alcancen en fresco. Suspender. Guarde todas las carnes crudas debajo cocidos o listos para el consumo.2. Raw chorizo over dressings etc. Discontinue. Store all raw meats below cooked or ready to eat foods.Chorizo sin procesar sobre vendajes etc. Suspender. Guarde todas las carnes crudas debajo cocidos o listos para el consumo.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Wash, rinse then sanitize dishes placed in hand sink.
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Kitchen hand sink blocked from use by clean dishes filling sink. Remove. Do not place anything in or on hand sinks. Make sure hand sink can be accessed to wash hands at all times. Lavamanos cocina bloqueado el uso de platos limpios llenado fregadero. Quitar. No coloque nada en o sobre el lavamanos. Hacer lavamanos seguro se puede acceder a lavarse las manos en todo momento.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Always wash rinse and sanitize all dishes being washed. Set up soapy water to wash. Just water to rinse and bleach water at 50-100 ppm to sanitize.Siempre lave, y enjuague y disinfecte todos los platos que se lavan. Configure el agua jabonosa para lavar. Solo agua para enjuagar y agua con cloro a 50- 100 ppm para desinfectar.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No cold water at bathroom hand sink. Provide both hot and cold running water.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove paint and any unused equipment from facility.
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roaches in electric room, sales floor and kitchen. Remove.Cucarachas muertas en sala electrica, piso de ventas y cocina. Quitar.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Missing floor tiles by new half wall. Provide. Secure to floor and grout.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Thermometer broken in Turbo air cooler. Replace.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove napkin below items on shelf below bananas. Clean as needed.
|
12/30/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked chicken at room temperaturer at 127 deg F and cooked rice at room temperature at 99 deg F. Discontinue. Hold at 135 deg F or above. Reheat to 165 deg F and hold at 135 deg F or above.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Top of prep top cooler at 47.5 deg F. Repair to hold foods at 41 deg F or below.
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Home use RAID and other pest control chemicals. Remove. Use only approved pest control at facility.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Re-using gloves. Discontinue. Dispose of after initial use.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Not washing hands before putting on gloves. Always wash hands before putting on gloves.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee eating in blender area. Discontinue.
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Add hand sink for blender area.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Make sure to wash hands at hand sink with soap and warm water for 20 seconds and dry with paper towel.
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: No water at 3 bay sink unable to use. Repair.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Unable to wash rinse and sanitize dishes as can not get water to one bay of the 3 bay sink. Must always wash rinse sanitize and air dry dishes.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at bathroom hand sink. Provide.2. No water at kitchen hand sink. Provide. 3. No water at one side of 3 bay sink. Provide. PROVIDE HOT AND COLD WATER TO ALL SINKS.FACILITY IS CLOSED UNTIL REPAIRS ARE MADE (RESTAURANT)gROCERY MAY OPERATE FOR SALES.
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at bathroom hand sink. Provide.2. No water at kitchen hand sink. Provide. 3. No water at one side of 3 bay sink. Provide. PROVIDE HOT AND COLD WATER TO ALL SINKS.FACILITY IS CLOSED UNTIL REPAIRS ARE MADE (RESTAURANT)gROCERY MAY OPERATE FOR SALES.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at bathroom hand sink. Provide.2. No water at kitchen hand sink. Provide. 3. No water at one side of 3 bay sink. Provide. PROVIDE HOT AND COLD WATER TO ALL SINKS.FACILITY IS CLOSED UNTIL REPAIRS ARE MADE (RESTAURANT)gROCERY MAY OPERATE FOR SALES.
Location: Restroom
Equipment: Hand sink
- Duties of Person-in-charge / Employee Knowledge
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: Blender area used for storage only.Separate area so that customers can not enter when going back to bathroom.
- Heating and cooling capacity (corrected)
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: Cooked chicken at room temperaturer at 127 deg F and cooked rice at room temperature at 99 deg F. Discontinue. Hold at 135 deg F or above. Reheat to 165 deg F and hold at 135 deg F or above.Note: Due to nature of violation and fact that violation is repeated continually facility will have to add hot holding equipment or change menu.Provide hot holding/steam well for foods.
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gap at back door. Provide door sweep.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Broken floor tiles. Replace.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel in hand sink and on counter. Store in approved strength sanitizer solution.
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Unable to wash hands at hand sink as hand sink has not water. Repair. Always wash hands at hand sink.
- In store label information (corrected)
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: Unlabeled cheese in reach in cooler. Label.. Note rerpeat violation.
|
08/28/2013 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked chicken at room temperaturer at 127 deg F and cooked rice at room temperature at 99 deg F. Discontinue. Hold at 135 deg F or above. Reheat to 165 deg F and hold at 135 deg F or above.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Top of prep top cooler at 47.5 deg F. Repair to hold foods at 41 deg F or below.
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Home use RAID and other pest control chemicals. Remove. Use only approved pest control at facility.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Re-using gloves. Discontinue. Dispose of after initial use.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Not washing hands before putting on gloves. Always wash hands before putting on gloves.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee eating in blender area. Discontinue.
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Add hand sink for blender area.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Make sure to wash hands at hand sink with soap and warm water for 20 seconds and dry with paper towel.
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: No water at 3 bay sink unable to use. Repair.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Unable to wash rinse and sanitize dishes as can not get water to one bay of the 3 bay sink. Must always wash rinse sanitize and air dry dishes.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at bathroom hand sink. Provide.2. No water at kitchen hand sink. Provide. 3. No water at one side of 3 bay sink. Provide. PROVIDE HOT AND COLD WATER TO ALL SINKS.FACILITY IS CLOSED UNTIL REPAIRS ARE MADE (RESTAURANT)gROCERY MAY OPERATE FOR SALES.
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at bathroom hand sink. Provide.2. No water at kitchen hand sink. Provide. 3. No water at one side of 3 bay sink. Provide. PROVIDE HOT AND COLD WATER TO ALL SINKS.FACILITY IS CLOSED UNTIL REPAIRS ARE MADE (RESTAURANT)gROCERY MAY OPERATE FOR SALES.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at bathroom hand sink. Provide.2. No water at kitchen hand sink. Provide. 3. No water at one side of 3 bay sink. Provide. PROVIDE HOT AND COLD WATER TO ALL SINKS.FACILITY IS CLOSED UNTIL REPAIRS ARE MADE (RESTAURANT)gROCERY MAY OPERATE FOR SALES.
Location: Restroom
Equipment: Hand sink
- Duties of Person-in-charge / Employee Knowledge
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: Blender area used for storage only.Separate area so that customers can not enter when going back to bathroom.
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: Cooked chicken at room temperaturer at 127 deg F and cooked rice at room temperature at 99 deg F. Discontinue. Hold at 135 deg F or above. Reheat to 165 deg F and hold at 135 deg F or above.Note: Due to nature of violation and fact that violation is repeated continually facility will have to add hot holding equipment or change menu.Provide hot holding/steam well for foods.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gap at back door. Provide door sweep.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Broken floor tiles. Replace.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel in hand sink and on counter. Store in approved strength sanitizer solution.
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Unable to wash hands at hand sink as hand sink has not water. Repair. Always wash hands at hand sink.
- In store label information (corrected)
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: Unlabeled cheese in reach in cooler. Label.. Note rerpeat violation.
|
08/21/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked chicken at room temperaturer at 127 deg F and cooked rice at room temperature at 99 deg F. Discontinue. Hold at 135 deg F or above. Reheat to 165 deg F and hold at 135 deg F or above.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Top of prep top cooler at 47.5 deg F. Repair to hold foods at 41 deg F or below.
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Home use RAID and other pest control chemicals. Remove. Use only approved pest control at facility.
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Re-using gloves. Discontinue. Dispose of after initial use.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Not washing hands before putting on gloves. Always wash hands before putting on gloves.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee eating in blender area. Discontinue.
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Add hand sink for blender area.
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Make sure to wash hands at hand sink with soap and warm water for 20 seconds and dry with paper towel.
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: No water at 3 bay sink unable to use. Repair.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Unable to wash rinse and sanitize dishes as can not get water to one bay of the 3 bay sink. Must always wash rinse sanitize and air dry dishes.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at bathroom hand sink. Provide.2. No water at kitchen hand sink. Provide. 3. No water at one side of 3 bay sink. Provide. PROVIDE HOT AND COLD WATER TO ALL SINKS.FACILITY IS CLOSED UNTIL REPAIRS ARE MADE (RESTAURANT)gROCERY MAY OPERATE FOR SALES.
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at bathroom hand sink. Provide.2. No water at kitchen hand sink. Provide. 3. No water at one side of 3 bay sink. Provide. PROVIDE HOT AND COLD WATER TO ALL SINKS.FACILITY IS CLOSED UNTIL REPAIRS ARE MADE (RESTAURANT)gROCERY MAY OPERATE FOR SALES.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at bathroom hand sink. Provide.2. No water at kitchen hand sink. Provide. 3. No water at one side of 3 bay sink. Provide. PROVIDE HOT AND COLD WATER TO ALL SINKS.FACILITY IS CLOSED UNTIL REPAIRS ARE MADE (RESTAURANT)gROCERY MAY OPERATE FOR SALES.
Location: Restroom
Equipment: Hand sink
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: Cooked chicken at room temperaturer at 127 deg F and cooked rice at room temperature at 99 deg F. Discontinue. Hold at 135 deg F or above. Reheat to 165 deg F and hold at 135 deg F or above.Note: Due to nature of violation and fact that violation is repeated continually facility will have to add hot holding equipment or change menu.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gap at back door. Provide door sweep.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Broken floor tiles. Replace.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel in hand sink and on counter. Store in approved strength sanitizer solution.
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Unable to wash hands at hand sink as hand sink has not water. Repair. Always wash hands at hand sink.
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: Unlabeled cheese in reach in cooler. Label.. Note rerpeat violation.
|
08/20/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Raw eggs at room temperature. Hold at 41 deg F or below. CORRECTED2. Prep top cooler at 46-48 deg F. Repair to hold foods at 41 deg F or below. NOTE: do not cool foods in prep top cooler.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Facility has roaches. Exterminate.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Utensils in containers on the floor. Store all items 6 inches off the floor.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing at kitchen wall. Provide. If tearing down wall to remodel kitchen provide cove molding to walls after remodel.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Containers of pickled cactus on floor in kitchen. Please store 6 inches off the floor.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean door tracks on milk cooler.
Location: Sales floor
|
04/02/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Raw eggs at room temperature. Hold at 41 deg F or below. CORRECTED2. Prep top cooler at 46-48 deg F. Repair to hold foods at 41 deg F or below. NOTE: do not cool foods in prep top cooler.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Raw eggs at room temperature. Hold at 41 deg F or below. CORRECTED2. Prep top cooler at 46-48 deg F. Repair to hold foods at 41 deg F or below. NOTE: do not cool foods in prep top cooler.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Facility has roaches. Exterminate.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Utensils in containers on the floor. Store all items 6 inches off the floor.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing at kitchen wall. Provide. If tearing down wall to remodel kitchen provide cove molding to walls after remodel.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Containers of pickled cactus on floor in kitchen. Please store 6 inches off the floor.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean door tracks on milk cooler.
Location: Sales floor
|
03/26/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Raw eggs at room temperature. Hold at 41 deg F or below. 2. Prep top cooler at 46-48 deg F. Repair to hold foods at 41 deg F or below.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Facility has roaches. Exterminate.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Utensils in containers on the floor. Store all items 6 inches off the floor.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing at kitchen wall. Provide. If tearing down wall to remodel kitchen provide cove molding to walls after remodel.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Containers of pickled cactus on floor in kitchen. Please store 6 inches off the floor.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean door tracks on milk cooler.
Location: Sales floor
|
03/19/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked pasta at room temperature at 79 deg F. Disposed of at t6ime of inspection. Hold at 135 deg F or above.2. Cooked rice at room temperature at 93 deg F. Disposed of at t6ime of inspection. Hold at 135 deg F or above.3. Cooked beans at room temperature at 155 deg F. Place back on stove to maintain at 135 deg F or above. Note: moved back onto stove top during inspectionn.DO TO PROBLEMS WITH HOT HOLDING AND COOLING FACILITY MUST ADD EQUIPMENT TO BE ABLE TO HOLD ALL FOODS AT SAFE TEMPERATURE OR FACILITY MUST CHANGE MENU &/OR COOK FOODS TO ORDER.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Milk at room temperature in drink station area. Hold in refrigeration to keep milk at 41 deg F or below.
Location: Kitchen
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Make sure employees do not wear the same gloves for all jobs (food prep, cleaning tables, cooking, etc). Use utensil (glove) for ready to eat foods.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing. Wash hands at hand sink with soap and warm running water at hand sink for 20 seconds. Wash hands before putting on gloves and whenever needed.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw fish over cooked foods and raw meat over produce in 2 door "milk" cooler. Discontinue. Store raw meats below cooked foods/ ready to eat foods/ or produce.
Location: Sales floor
Equipment: Reach in cooler (2 door)
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Not date marking. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Raw chicken thawing in grocery bag in bowl on counter at room temperature. Do not place open foods in grocery bags. 2. Provide separate area to prepare raw meats and vegetables/fruits. Do not prepare at same time at same place. Can clean and sanitize surfaces between food preparation.
Location: Kitchen
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Must add hand sink to new shake station area. Mount soap and paper towel dispensers with new hand sink.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Raw chicken thawing in hand sink. Discontinue. Make sure hand sink can be accessed at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink soiled after thawing raw chicken in it. Please clean and sanitize.
Location: Kitchen
Equipment: Hand sink
- Duties of Person-in-charge / Employee Knowledge (corrected)
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: Have expanded kitchen and added a shake station. Must close off from customers going to bathroom. Customers should not go through kitchen areas.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Have exhaust hood cleaned and tagged. Note: scheduled
Location: Kitchen
- Wiping cloth(s) / separate cloth(s) (corrected)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Comments: Set up a separate in place sanitizer for cleaning after preparing raw meats and for cleaning all other surfaces.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Thawing raw chicken in hand sink without running water. Thaw all raw meats in sanitizer bay of three bay sink under running water when not doing dishes. May thaw in refrigeration or in microwave immediately before using.2. Raw chicken thawing in grocery bag in bowl on counter at room temperature. Discontinue. Thaw as above.
Location: Kitchen
Equipment: Hand sink
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Thawing raw chicken in hand sink without running water. Thaw all raw meats in sanitizer bay of three bay sink under running water when not doing dishes. May thaw in refrigeration or in microwave immediately before using.2. Raw chicken thawing in grocery bag in bowl on counter at room temperature. Discontinue. Thaw as above.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide clearly visible thermometer for 2 door "milk" cooler and for 2 door "cold drinks" cooler.
Location: Sales floor
Equipment: Reach in cooler (2 door)
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Remove wood cutting board from facility.
Location: Kitchen
- In store packaging (corrected)
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: Label cheese in baggies in 2 door "cold drinks" cooler.
Location: Sales floor
Equipment: Reach in cooler (2 door)
|
11/08/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked pasta at room temperature at 79 deg F. Disposed of at t6ime of inspection. Hold at 135 deg F or above.2. Cooked rice at room temperature at 93 deg F. Disposed of at t6ime of inspection. Hold at 135 deg F or above.3. Cooked beans at room temperature at 155 deg F. Place back on stove to maintain at 135 deg F or above. Note: moved back onto stove top during inspectionn.DO TO PROBLEMS WITH HOT HOLDING AND COOLING FACILITY MUST ADD EQUIPMENT TO BE ABLE TO HOLD ALL FOODS AT SAFE TEMPERATURE OR FACILITY MUST CHANGE MENU &/OR COOK FOODS TO ORDER.
Location: Kitchen
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Milk at room temperature in drink station area. Hold in refrigeration to keep milk at 41 deg F or below.
Location: Kitchen
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Make sure employees do not wear the same gloves for all jobs (food prep, cleaning tables, cooking, etc). Use utensil (glove) for ready to eat foods.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing. Wash hands at hand sink with soap and warm running water at hand sink for 20 seconds. Wash hands before putting on gloves and whenever needed.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw fish over cooked foods and raw meat over produce in 2 door "milk" cooler. Discontinue. Store raw meats below cooked foods/ ready to eat foods/ or produce.
Location: Sales floor
Equipment: Reach in cooler (2 door)
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Not date marking. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
Location: Kitchen
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Raw chicken thawing in grocery bag in bowl on counter at room temperature. Do not place open foods in grocery bags. 2. Provide separate area to prepare raw meats and vegetables/fruits. Do not prepare at same time at same place. Can clean and sanitize surfaces between food preparation.
Location: Kitchen
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Must add hand sink to new shake station area. Mount soap and paper towel dispensers with new hand sink.
Location: Kitchen
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Raw chicken thawing in hand sink. Discontinue. Make sure hand sink can be accessed at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink soiled after thawing raw chicken in it. Please clean and sanitize.
Location: Kitchen
Equipment: Hand sink
- Duties of Person-in-charge / Employee Knowledge
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: Have expanded kitchen and added a shake station. Must close off from customers going to bathroom. Customers should not go through kitchen areas.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Have exhaust hood cleaned and tagged.
Location: Kitchen
- Wiping cloth(s) / separate cloth(s)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Comments: Set up a separate in place sanitizer for cleaning after preparing raw meats and for cleaning all other surfaces.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Thawing raw chicken in hand sink without running water. Thaw all raw meats in sanitizer bay of three bay sink under running water when not doing dishes. May thaw in refrigeration or in microwave immediately before using.2. Raw chicken thawing in grocery bag in bowl on counter at room temperature. Discontinue. Thaw as above.
Location: Kitchen
Equipment: Hand sink
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Thawing raw chicken in hand sink without running water. Thaw all raw meats in sanitizer bay of three bay sink under running water when not doing dishes. May thaw in refrigeration or in microwave immediately before using.2. Raw chicken thawing in grocery bag in bowl on counter at room temperature. Discontinue. Thaw as above.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide clearly visible thermometer for 2 door "milk" cooler and for 2 door "cold drinks" cooler.
Location: Sales floor
Equipment: Reach in cooler (2 door)
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Remove wood cutting board from facility.
Location: Kitchen
- In store packaging
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: Label cheese in baggies in 2 door "cold drinks" cooler.
Location: Sales floor
Equipment: Reach in cooler (2 door)
|
10/31/2012 | Routine |
| No violation noted during this evaluation. | 07/26/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Rice at room temperature at 100 deg F. Cool in refrigeration and hold at 41 deg F or below.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Prep top cooler is at 61deg F. Disposed of rice, sheese, beans, and sour cream. Please repair to hold foods at 41 deg f or below.2. Cut melon at room temperature. Please hold at 41 deg F or below. CORRECTED3. Raw eggs in cooler at 70 deg F. Hold at 41 deg F or below. One half case of eggs dispoed of at time of inspection. CORRECTED
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Prep top cooler is at 61deg F. Disposed of rice, sheese, beans, and sour cream. Please repair to hold foods at 41 deg f or below.2. Cut melon at room temperature. Please hold at 41 deg F or below. CORRECTED3. Raw eggs in cooler at 70 deg F. Hold at 41 deg F or below. One half case of eggs dispoed of at time of inspection. CORRECTED
Location: Kitchen
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Cool foods in refrigeration.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Set up 3 bay sink so dirty dishes are by hand sink or provide splash guard for hand sink.
Location: Kitchen
Equipment: 3-bay
|
07/10/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Rice at room temperature at 100 deg F. Cool in refrigeration and hold at 41 deg F or below.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Prep top cooler is at 61deg F. Disposed of rice, sheese, beans, and sour cream. Please repair to hold foods at 41 deg f or below.2. Cut melon at room temperature. Please hold at 41 deg F or below. CORRECTED3. Raw eggs in cooler at 70 deg F. Hold at 41 deg F or below. One half case of eggs dispoed of at time of inspection. CORRECTED
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Prep top cooler is at 61deg F. Disposed of rice, sheese, beans, and sour cream. Please repair to hold foods at 41 deg f or below.2. Cut melon at room temperature. Please hold at 41 deg F or below. CORRECTED3. Raw eggs in cooler at 70 deg F. Hold at 41 deg F or below. One half case of eggs dispoed of at time of inspection. CORRECTED
Location: Kitchen
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Cool foods in refrigeration.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Set up 3 bay sink so dirty dishes are by hand sink or provide splash guard for hand sink.
Location: Kitchen
Equipment: 3-bay
|
06/27/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Rice at room temperature at 100 deg F. Cool in refrigeration and hold at 41 deg F or below.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Prep top cooler is at 66deg F - 68 deg F. Disposed of rice, sheese, beans, and sour cream. Please repair to hold foods at 41 deg f or below.2. Cut melon at room temperature. Please hold at 41 deg F or below. CORRECTED3. Raw eggs in cooler at 70 deg F. Hold at 41 deg F or below. One half case of eggs dispoed of at time of inspection.
Location: Kitchen
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Cool foods in refrigeration.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Set up 3 bay sink so dirty dishes are by hand sink or provide splash guard for hand sink.
Location: Kitchen
Equipment: 3-bay
|
06/15/2012 | Routine |
| No violation noted during this evaluation. | 02/16/2012 | Routine |
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