- 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. ICE FOR PUPUSAS ONLY FILLED HALFWAY, NEEDS TO BE FILLED FULL TO KEEP EVERYTHING COLDADDED ICE DURING INSPECTION2. COLE SLAW AT 53 F, NEEDS TO BE AT 41 F3. MILK IN 53 F COOLER, NEEDS TO BE KEPT COLD AT 41 F
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. ICE FOR PUPUSAS ONLY FILLED HALFWAY, NEEDS TO BE FILLED FULL TO KEEP EVERYTHING COLDADDED ICE DURING INSPECTION2. COLE SLAW AT 53 F, NEEDS TO BE AT 41 F3. MILK IN 53 F COOLER, NEEDS TO BE KEPT COLD AT 41 F
Location: Wait staff area
Equipment: Prep Top Cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. DUMPING ICE INSIDE HANDSINK2. TRAYS SITTING INSIDE HANDSINK
Location: Wait staff area
Equipment: Hand sink
- 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.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- 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: BLEACH SANITIZER BUCKET AT 0 WITH PH TEST STRIP
Location: Wait staff area
Equipment: Hand sink
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL TUMS STORED IN WAITSTAFF AREA, KEEP PERSONAL BELONGINGS SEPARATE FROM FOOD PREP AREAS
Location: Wait staff area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 06/24/14:REPAIR CEILING TILES IN DINING AREA
Location: Dining room
- 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: MAIN COOLER FOR COOKLINE
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ALL COOLERS ARE OPERATING AT 50 - 59 F. NEED TO COLD HOLD AT 41 F
Location: Wait staff area
Equipment: Reach in cooler (2 door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ALL COOLERS ARE OPERATING AT 50 - 59 F. NEED TO COLD HOLD AT 41 F
Location: Wait staff area
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ALL COOLERS ARE OPERATING AT 50 - 59 F. NEED TO COLD HOLD AT 41 F
Location: Service counter
Equipment: Reach in cooler (2 door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ALL COOLERS ARE OPERATING AT 50 - 59 F. NEED TO COLD HOLD AT 41 F
Location: Kitchen (back)
Equipment: Prep Top Cooler
|
07/01/2014 | Recheck |
- 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. ICE FOR PUPUSAS ONLY FILLED HALFWAY, NEEDS TO BE FILLED FULL TO KEEP EVERYTHING COLDADDED ICE DURING INSPECTION2. COLE SLAW AT 53 F, NEEDS TO BE AT 41 F3. MILK IN 53 F COOLER, NEEDS TO BE KEPT COLD AT 41 F
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. ICE FOR PUPUSAS ONLY FILLED HALFWAY, NEEDS TO BE FILLED FULL TO KEEP EVERYTHING COLDADDED ICE DURING INSPECTION2. COLE SLAW AT 53 F, NEEDS TO BE AT 41 F3. MILK IN 53 F COOLER, NEEDS TO BE KEPT COLD AT 41 F
Location: Wait staff area
Equipment: Prep Top Cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. DUMPING ICE INSIDE HANDSINK2. TRAYS SITTING INSIDE HANDSINK
Location: Wait staff area
Equipment: Hand sink
- 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.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- 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: BLEACH SANITIZER BUCKET AT 0 WITH PH TEST STRIP
Location: Wait staff area
Equipment: Hand sink
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL TUMS STORED IN WAITSTAFF AREA, KEEP PERSONAL BELONGINGS SEPARATE FROM FOOD PREP AREAS
Location: Wait staff area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 06/24/14:REPAIR CEILING TILES IN DINING AREA
Location: Dining room
- 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: MAIN COOLER FOR COOKLINE
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ALL COOLERS ARE OPERATING AT 50 - 59 F. NEED TO COLD HOLD AT 41 F
Location: Wait staff area
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ALL COOLERS ARE OPERATING AT 50 - 59 F. NEED TO COLD HOLD AT 41 F
Location: Wait staff area
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ALL COOLERS ARE OPERATING AT 50 - 59 F. NEED TO COLD HOLD AT 41 F
Location: Service counter
Equipment: Reach in cooler (2 door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ALL COOLERS ARE OPERATING AT 50 - 59 F. NEED TO COLD HOLD AT 41 F
Location: Kitchen (back)
Equipment: Prep Top Cooler
|
06/24/2014 | Recheck |
- 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: 1. ICE FOR PUPUSAS ONLY FILLED HALFWAY, NEEDS TO BE FILLED FULL TO KEEP EVERYTHING COLDADDED ICE DURING INSPECTION2. COLE SLAW AT 53 F, NEEDS TO BE AT 41 F3. MILK IN 53 F COOLER, NEEDS TO BE KEPT COLD AT 41 F
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. ICE FOR PUPUSAS ONLY FILLED HALFWAY, NEEDS TO BE FILLED FULL TO KEEP EVERYTHING COLDADDED ICE DURING INSPECTION2. COLE SLAW AT 53 F, NEEDS TO BE AT 41 F3. MILK IN 53 F COOLER, NEEDS TO BE KEPT COLD AT 41 F
Location: Wait staff area
Equipment: Prep Top Cooler
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. DUMPING ICE INSIDE HANDSINK2. TRAYS SITTING INSIDE HANDSINK
Location: Wait staff area
Equipment: Hand sink
- 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.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Improper sanitizing of utensil(s) and equipment (corrected on site)
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: BLEACH SANITIZER BUCKET AT 0 WITH PH TEST STRIP
Location: Wait staff area
Equipment: Hand sink
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL TUMS STORED IN WAITSTAFF AREA, KEEP PERSONAL BELONGINGS SEPARATE FROM FOOD PREP AREAS
Location: Wait staff area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- 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: MAIN COOLER FOR COOKLINE
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ALL COOLERS ARE OPERATING AT 50 - 59 F. NEED TO COLD HOLD AT 41 F
Location: Wait staff area
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ALL COOLERS ARE OPERATING AT 50 - 59 F. NEED TO COLD HOLD AT 41 F
Location: Wait staff area
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ALL COOLERS ARE OPERATING AT 50 - 59 F. NEED TO COLD HOLD AT 41 F
Location: Service counter
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ALL COOLERS ARE OPERATING AT 50 - 59 F. NEED TO COLD HOLD AT 41 F
Location: Kitchen (back)
Equipment: Prep Top Cooler
|
06/17/2014 | Routine |
- 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: OBSERVED FOOD HANDLER WASHING GLOVES AND RE-USING. DISCARD GLOVES AND THEN WASH HANDS AND PUT NEW GLOVES ON.
- 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: TAMALES
Location: Back room
Equipment: Reach in cooler
- 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: TAMALES
Location: Kitchen (back)
Equipment: Reach in cooler (3 door)
- 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: IN PLACE SANITIZER BUCKET PH TEST SHOWED OVER 200 PPM (BLACK). ADDED WATER DURING INSPECTION
Location: Kitchen
|
01/09/2014 | Recheck |
- 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: OBSERVED FOOD HANDLER WASHING GLOVES AND RE-USING. DISCARD GLOVES AND THEN WASH HANDS AND PUT NEW GLOVES ON.
- 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: TAMALES
Location: Back room
Equipment: Reach in cooler
- 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: TAMALES
Location: Kitchen (back)
Equipment: Reach in cooler (3 door)
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: IN PLACE SANITIZER BUCKET PH TEST SHOWED OVER 200 PPM (BLACK). ADDED WATER DURING INSPECTION
Location: Kitchen
|
12/26/2013 | 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: Gave two (2) no smoking within 8 feet signage to be posted on public entrances
- 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: Move Milk, cheese, salsas, etc.. to cooler at 41 F. May be overstocked and air circulation cannot cold hold properly
Location: Wait staff area
Equipment: Reach in cooler (2 door)
- 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. Bagged rice x 6 at 48-52 F from 05/05, took 12 hours / Condensation inside the bags2. Yucca at 80-101 F from 9:00 AM this morning at 8 hours laterDISCARDEDTEMPERATURE ABUSED / NOT COOLED PROPERLY
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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: Gnats seen during inspection
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: Gnats seen during inspection
Location: Dining room
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Tamarind bananas
- Returned food (corrected)
Returned or served food item(s) re-sold or re-served.
Correction: Food that is unused or returned by the consumer may not be offered for human consumption.
Comments: Chips
- 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 handwashing before putting on new 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: Open coffee x 1
Location: Kitchen
- 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.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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: Not dispensing sanitizer properly, there is solids clogged in the tubeMUST WASH AT 3-BAY TO WASH, RINSE, AND SANITIZE PROPERLYObserved employee only washing dishes with soap
Location: Dish machine area
Equipment: Dishmachine
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen
Equipment: Can opener
|
05/09/2013 | Recheck |
- Smoking distance signage (corrected on site)
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: Gave two (2) no smoking within 8 feet signage to be posted on public entrances
- 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: Move Milk, cheese, salsas, etc.. to cooler at 41 F. May be overstocked and air circulation cannot cold hold properly
Location: Wait staff area
Equipment: Reach in cooler (2 door)
- Cooling time (corrected on site)
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. Bagged rice x 6 at 48-52 F from 05/05, took 12 hours / Condensation inside the bags2. Yucca at 80-101 F from 9:00 AM this morning at 8 hours laterDISCARDEDTEMPERATURE ABUSED / NOT COOLED PROPERLY
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats seen during inspection
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: Gnats seen during inspection
Location: Dining room
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Tamarind bananas
- Returned food (corrected on site)
Returned or served food item(s) re-sold or re-served.
Correction: Food that is unused or returned by the consumer may not be offered for human consumption.
Comments: Chips
- No hand washing (when) (corrected on site)
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 handwashing before putting on new gloves
- Eating, drinking, smoking (corrected on site)
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: Open coffee x 1
Location: Kitchen
- 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.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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: Not dispensing sanitizer properly, there is solids clogged in the tubeMUST WASH AT 3-BAY TO WASH, RINSE, AND SANITIZE PROPERLYObserved employee only washing dishes with soap
Location: Dish machine area
Equipment: Dishmachine
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen
Equipment: Can opener
|
05/06/2013 | 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: Food set out too long or not cooled properly.
Location: Kitchen
Equipment: Prep Top Cooler
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Garnish cilantroMeatTamale
- 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 eggs stored over vegetables (onions, green peppers).Store raw eggs below vegetables
Location: Dry storage
Equipment: Reach in cooler (3 door)
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Provide and stock with paper towels, hand soap, and trash can
Location: Bar
Equipment: Hand sink
- 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: No soap and paper towels used, dried hands on apron. Washed hands less than 20 seconds.
Location: Kitchen
Equipment: Hand sink
- 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.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Thank you bags / t-shirt bags used to hold vegetables. Use a food-grade container/bags to hold food. Discontinue.
Location: Dry storage
Equipment: Reach in cooler (3 door)
- Warewash solution(s) unclean (corrected)
Warewashing solution(s) at 3 bay soiled.
Correction: Warewashing solution(s) shall be maintained clean.
Comments: "The wash, rinse, and sanitize solutions shall be maintained clean."Use 3-bay until trap is cleaned from grease and grease does not back up into trap. Could backup into dishmachine
Location: Dish machine area
- 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: Beef sitting out without cool running water in sink
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal bare wood - clean, smooth, non-porous
Location: Bar
Equipment: 2-bay
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Cover dried fish, out in the open
Location: Dry storage
- No three bay (corrected)
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
Comments: Need to install a 3-bay sink for proper wash, rinse, and sanitize for glassware.
Location: Bar
Equipment: 3-bay
|
01/29/2013 | Recheck |
- 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: Food set out too long or not cooled properly.
Location: Kitchen
Equipment: Prep Top Cooler
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Garnish cilantroMeatTamale
- 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 eggs stored over vegetables (onions, green peppers).Store raw eggs below vegetables
Location: Dry storage
Equipment: Reach in cooler (3 door)
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Provide and stock with paper towels, hand soap, and trash can
Location: Bar
Equipment: Hand sink
- 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: No soap and paper towels used, dried hands on apron. Washed hands less than 20 seconds.
Location: Kitchen
Equipment: Hand sink
- 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.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Thank you bags / t-shirt bags used to hold vegetables. Use a food-grade container/bags to hold food. Discontinue.
Location: Dry storage
Equipment: Reach in cooler (3 door)
- Warewash solution(s) unclean
Warewashing solution(s) at 3 bay soiled.
Correction: Warewashing solution(s) shall be maintained clean.
Comments: "The wash, rinse, and sanitize solutions shall be maintained clean."Use 3-bay until trap is cleaned from grease and grease does not back up into trap. Could backup into dishmachine
Location: Dish machine area
- Thawing (corrected on site)
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: Beef sitting out without cool running water in sink
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal bare wood - clean, smooth, non-porous
Location: Bar
Equipment: 2-bay
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Cover dried fish, out in the open
Location: Dry storage
- No three bay
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
Comments: Need to install a 3-bay sink for proper wash, rinse, and sanitize for glassware.
Location: Bar
Equipment: 3-bay
|
01/22/2013 | 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. Moved PHF to glass reach in cooler - milk, cole slaw, salsa, dressings Ketchup okay2. Added more ice to tortilla cart
Location: Kitchen
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Meat saw soiled with dried meat - clean and sanitize top and bottom
Location: Back room
Equipment: Slicer
- 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 bleach for dishmachine - ordered over the weekend. Improperly sanitizing dishes - 1. Wash dishes at 3-bay by hand2. Sanitize at the end of the dishmachine until bleach arrives - bus tub filled with sanitizer only for dishwashing
Location: Kitchen
Equipment: Dishmachine
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: FORKS & SPOONS
Location: Wait staff area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Maintain lids down - attracts pests
Location: Dry storage
- 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: Frozen chicken pulled to thaw - using water to thaw chicken10/01/12:FROZEN CORN THAWING AT ROOM TEMPERATURE
Location: Kitchen
Equipment: 3-bay
- Thawing (corrected on site)
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: Frozen chicken pulled to thaw - using water to thaw chicken10/01/12:FROZEN CORN THAWING AT ROOM TEMPERATURE
Location: Back room
- 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: Carrots10/01/12:GARLIC
Location: Back room
- Food storage (corrected on site)
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: Carrots10/01/12:GARLIC
Location: Dining room
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Wait staff area
Equipment: Hand sink
- 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: Replaced grease trap - bricks underneath new grease trap is not clean and smooth - replace with smooth and cleanable surfaces - suggest: stainless steel with legs - no wood
Location: Kitchen
Equipment: Dishmachine
|
10/01/2012 | Recheck |
- 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: 1. Moved PHF to glass reach in cooler - milk, cole slaw, salsa, dressings Ketchup okay2. Added more ice to tortilla cart
Location: Kitchen
Equipment: Prep Top Cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Meat saw soiled with dried meat - clean and sanitize top and bottom
Location: Back room
Equipment: Slicer
- 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 bleach for dishmachine - ordered over the weekend. Improperly sanitizing dishes - 1. Wash dishes at 3-bay by hand2. Sanitize at the end of the dishmachine until bleach arrives - bus tub filled with sanitizer only for dishwashing
Location: Kitchen
Equipment: Dishmachine
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Maintain lids down - attracts pests
Location: Dry storage
- Thawing (corrected on site)
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: Frozen chicken pulled to thaw - using water to thaw chicken
Location: Kitchen
Equipment: 3-bay
- Food storage (corrected on site)
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: Carrots
Location: Back room
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Wait staff area
Equipment: Hand sink
- 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: Replaced grease trap - bricks underneath new grease trap is not clean and smooth - replace with smooth and cleanable surfaces - suggest: stainless steel with legs - no wood
Location: Kitchen
Equipment: Dishmachine
|
09/10/2012 | Routine |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Chicken and potatoes for tamales
- 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: Drinks okay, but need lids and straws
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer over 200 ppm
Location: Kitchen
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: Tamales cooling outside of restaurant. Cool inside restaurant
Location: Kitchen
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Cool tamales in an ice water bath
Location: Kitchen
|
04/19/2012 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Chicken and potatoes for tamales
- Eating, drinking, smoking (corrected on site)
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: Drinks okay, but need lids and straws
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer over 200 ppm
Location: Kitchen
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: Tamales cooling outside of restaurant. Cool inside restaurant
Location: Kitchen
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Cool tamales in an ice water bath
Location: Kitchen
|
04/10/2012 | Routine |
| No violation noted during this evaluation. | 01/06/2012 | Recheck |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: "Hot shot" pest control box found in dry storage sitting on top of pots and pans. Do not use "Hot Shot" (residential use), need to use a commercial approved pest control.
Location: Dry storage
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: Provide for "Desayunos Tipicos Salvadorenos", "Huevos con Jamon", "Huevos Rancheros", and "Ceviche", etc... for undercooked or raw menu items. (Eggs over easy, scrambled eggs to order, and ceviche). Provide a sign at cashier station for customers to see or on menu (Spanish and/or English). Waitresses give a verbal consumer advisory, but a written sign will ensure customers are notified.
- 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 chicken stored over beef2. Beef stored over ready to eat (tongue)
Location: Cook line
Equipment: Prep Top Cooler
- 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: 1. Not all foods are date marked (ready to eat and prepared foods - tongue, rice, onions, etc...). Provide2. Raw chicken dated 11/30/11. Past 7-days. Discarded.
Location: Cook line
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Use one sink for washing/preparing meats and one sink for washing/preparing vegetables only.
Location: Kitchen (back)
Equipment: 3-bay
- Unapproved food source (discarding) (corrected)
Food is unsafe, misbranded, adulterated or contaminated.
Correction: Food is not from an approved source shall be discarded.
Comments: Chicken in chest freezers needs to be taken home or discarded.
Location: Dry storage
Equipment: Chest freezer
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Bleach sanitizer at 200 ppm (too strong). Use test strips to monitor proper concentration at 100 ppm for cleaning kitchen surfaces.
Location: Kitchen (back)
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Dining room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 3-door reach in cooler in waitstaff area needs lighting. Provide.
Location: Wait staff area
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: Kitchen surfaces cleaned with soap and water only. Need to use Sanitizer to clean effectively. Okay to clean dining tables with soap and water.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Lots of chicken feathers, debris, etc... under the chest freezers. Sweep up.
Location: Dry storage
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Tongue made 12/12/11 and not below 41 F. Discarded.12/21/11: 1.Tongue made Monday (12/19/11) and not below 41 F. Discarded. 2. Refried beans made Tuesday (12/20/11) and still in danger zone. Discarded.Cool foods using a thermometer to ensure temperature control from 135 to 70 within 2 hours.
Location: Cook line
Equipment: Prep Top Cooler
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Tongue made 12/12/11 and not below 41 F. Discarded.12/21/11: 1.Tongue made Monday (12/19/11) and not below 41 F. Discarded. 2. Refried beans made Tuesday (12/20/11) and still in danger zone. Discarded.Cool foods using a thermometer to ensure temperature control from 135 to 70 within 2 hours.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Tongue made 12/12/11 and not below 41 F. Discarded.12/21/11: 1.Tongue made Monday (12/19/11) and not below 41 F. Discarded. 2. Refried beans made Tuesday (12/20/11) and still in danger zone. Discarded.Cool foods using a thermometer to ensure temperature control from 135 to 70 within 2 hours.
- 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: 12/21/11: Foods (bell pepper, bag of rice) stored on top of raw eggs. Keep foods seperate.
Location: Cook line
Equipment: Prep Top Cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Raw meats uncovered in prep top cooler bottom. Cover foods for protection (lids, plastic wrap, etc...)2. Cow feet exposed in chest freezer. Cover.
Location: Cook line
Equipment: Prep Top Cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Raw meats uncovered in prep top cooler bottom. Cover foods for protection (lids, plastic wrap, etc...)2. Cow feet exposed in chest freezer. Cover.
Location: Dry storage
Equipment: Chest freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Metal shavings and soiled.
Location: Kitchen (back)
Equipment: Can opener
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Provide light shields/guards.
Location: Dining room
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Odor coming from grease trap very strong. Clean.2. Sewage odor in womens restroom. Assess.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Odor coming from grease trap very strong. Clean.2. Sewage odor in womens restroom. Assess.
Location: Womens restroom
Equipment: -
|
12/27/2011 | Recheck |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: "Hot shot" pest control box found in dry storage sitting on top of pots and pans. Do not use "Hot Shot" (residential use), need to use a commercial approved pest control.
Location: Dry storage
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: Provide for "Desayunos Tipicos Salvadorenos", "Huevos con Jamon", "Huevos Rancheros", and "Ceviche", etc... for undercooked or raw menu items. (Eggs over easy, scrambled eggs to order, and ceviche). Provide a sign at cashier station for customers to see or on menu (Spanish and/or English). Waitresses give a verbal consumer advisory, but a written sign will ensure customers are notified.
- 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 chicken stored over beef2. Beef stored over ready to eat (tongue)
Location: Cook line
Equipment: Prep Top Cooler
- 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: 1. Not all foods are date marked (ready to eat and prepared foods - tongue, rice, onions, etc...). Provide2. Raw chicken dated 11/30/11. Past 7-days. Discarded.
Location: Cook line
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Use one sink for washing/preparing meats and one sink for washing/preparing vegetables only.
Location: Kitchen (back)
Equipment: 3-bay
- Unapproved food source (discarding) (corrected)
Food is unsafe, misbranded, adulterated or contaminated.
Correction: Food is not from an approved source shall be discarded.
Comments: Chicken in chest freezers needs to be taken home or discarded.
Location: Dry storage
Equipment: Chest freezer
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Bleach sanitizer at 200 ppm (too strong). Use test strips to monitor proper concentration at 100 ppm for cleaning kitchen surfaces.
Location: Kitchen (back)
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Dining room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 3-door reach in cooler in waitstaff area needs lighting. Provide.
Location: Wait staff area
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: Kitchen surfaces cleaned with soap and water only. Need to use Sanitizer to clean effectively. Okay to clean dining tables with soap and water.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Lots of chicken feathers, debris, etc... under the chest freezers. Sweep up.
Location: Dry storage
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Tongue made 12/12/11 and not below 41 F. Discarded.12/21/11: 1.Tongue made Monday (12/19/11) and not below 41 F. Discarded. 2. Refried beans made Tuesday (12/20/11) and still in danger zone. Discarded.Cool foods using a thermometer to ensure temperature control from 135 to 70 within 2 hours.
Location: Cook line
Equipment: Prep Top Cooler
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Tongue made 12/12/11 and not below 41 F. Discarded.12/21/11: 1.Tongue made Monday (12/19/11) and not below 41 F. Discarded. 2. Refried beans made Tuesday (12/20/11) and still in danger zone. Discarded.Cool foods using a thermometer to ensure temperature control from 135 to 70 within 2 hours.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Tongue made 12/12/11 and not below 41 F. Discarded.12/21/11: 1.Tongue made Monday (12/19/11) and not below 41 F. Discarded. 2. Refried beans made Tuesday (12/20/11) and still in danger zone. Discarded.Cool foods using a thermometer to ensure temperature control from 135 to 70 within 2 hours.
- 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: 12/21/11: Foods (bell pepper, bag of rice) stored on top of raw eggs. Keep foods seperate.
Location: Cook line
Equipment: Prep Top Cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Raw meats uncovered in prep top cooler bottom. Cover foods for protection (lids, plastic wrap, etc...)2. Cow feet exposed in chest freezer. Cover.
Location: Cook line
Equipment: Prep Top Cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Raw meats uncovered in prep top cooler bottom. Cover foods for protection (lids, plastic wrap, etc...)2. Cow feet exposed in chest freezer. Cover.
Location: Dry storage
Equipment: Chest freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Metal shavings and soiled.
Location: Kitchen (back)
Equipment: Can opener
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Provide light shields/guards.
Location: Dining room
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Odor coming from grease trap very strong. Clean.2. Sewage odor in womens restroom. Assess.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Odor coming from grease trap very strong. Clean.2. Sewage odor in womens restroom. Assess.
Location: Womens restroom
Equipment: -
|
12/23/2011 | Recheck |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: "Hot shot" pest control box found in dry storage sitting on top of pots and pans. Do not use "Hot Shot" (residential use), need to use a commercial approved pest control.
Location: Dry storage
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: Provide for "Desayunos Tipicos Salvadorenos", "Huevos con Jamon", "Huevos Rancheros", and "Ceviche", etc... for undercooked or raw menu items. (Eggs over easy, scrambled eggs to order, and ceviche). Provide a sign at cashier station for customers to see or on menu (Spanish and/or English). Waitresses give a verbal consumer advisory, but a written sign will ensure customers are notified.
- 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 chicken stored over beef2. Beef stored over ready to eat (tongue)
Location: Cook line
Equipment: Prep Top Cooler
- 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: 1. Not all foods are date marked (ready to eat and prepared foods - tongue, rice, onions, etc...). Provide2. Raw chicken dated 11/30/11. Past 7-days. Discarded.
Location: Cook line
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Use one sink for washing/preparing meats and one sink for washing/preparing vegetables only.
Location: Kitchen (back)
Equipment: 3-bay
- Unapproved food source (discarding) (corrected)
Food is unsafe, misbranded, adulterated or contaminated.
Correction: Food is not from an approved source shall be discarded.
Comments: Chicken in chest freezers needs to be taken home or discarded.
Location: Dry storage
Equipment: Chest freezer
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Bleach sanitizer at 200 ppm (too strong). Use test strips to monitor proper concentration at 100 ppm for cleaning kitchen surfaces.
Location: Kitchen (back)
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Dining room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 3-door reach in cooler in waitstaff area needs lighting. Provide.
Location: Wait staff area
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: Kitchen surfaces cleaned with soap and water only. Need to use Sanitizer to clean effectively. Okay to clean dining tables with soap and water.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Lots of chicken feathers, debris, etc... under the chest freezers. Sweep up.
Location: Dry storage
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Tongue made 12/12/11 and not below 41 F. Discarded.12/21/11: 1.Tongue made Monday (12/19/11) and not below 41 F. Discarded. 2. Refried beans made Tuesday (12/20/11) and still in danger zone. Discarded.Cool foods using a thermometer to ensure temperature control from 135 to 70 within 2 hours.
Location: Cook line
Equipment: Prep Top Cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Tongue made 12/12/11 and not below 41 F. Discarded.12/21/11: 1.Tongue made Monday (12/19/11) and not below 41 F. Discarded. 2. Refried beans made Tuesday (12/20/11) and still in danger zone. Discarded.Cool foods using a thermometer to ensure temperature control from 135 to 70 within 2 hours.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Tongue made 12/12/11 and not below 41 F. Discarded.12/21/11: 1.Tongue made Monday (12/19/11) and not below 41 F. Discarded. 2. Refried beans made Tuesday (12/20/11) and still in danger zone. Discarded.Cool foods using a thermometer to ensure temperature control from 135 to 70 within 2 hours.
- Food storage (corrected on site)
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: 12/21/11: Foods (bell pepper, bag of rice) stored on top of raw eggs. Keep foods seperate.
Location: Cook line
Equipment: Prep Top Cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Raw meats uncovered in prep top cooler bottom. Cover foods for protection (lids, plastic wrap, etc...)2. Cow feet exposed in chest freezer. Cover.
Location: Cook line
Equipment: Prep Top Cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Raw meats uncovered in prep top cooler bottom. Cover foods for protection (lids, plastic wrap, etc...)2. Cow feet exposed in chest freezer. Cover.
Location: Dry storage
Equipment: Chest freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Metal shavings and soiled.
Location: Kitchen (back)
Equipment: Can opener
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Provide light shields/guards.
Location: Dining room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Odor coming from grease trap very strong. Clean.2. Sewage odor in womens restroom. Assess.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Odor coming from grease trap very strong. Clean.2. Sewage odor in womens restroom. Assess.
Location: Womens restroom
Equipment: -
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12/21/2011 | Recheck |
- 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: Tongue made 12/12/11 and not below 41 F. Discarded.
Location: Cook line
Equipment: Prep Top Cooler
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: "Hot shot" pest control box found in dry storage sitting on top of pots and pans. Do not use "Hot Shot" (residential use), need to use a commercial approved pest control.
Location: Dry storage
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: Provide for "Desayunos Tipicos Salvadorenos", "Huevos con Jamon", "Huevos Rancheros", and "Ceviche", etc... for undercooked or raw menu items. (Eggs over easy, scrambled eggs to order, and ceviche). Provide a sign at cashier station for customers to see or on menu (Spanish and/or English). Waitresses give a verbal consumer advisory, but a written sign will ensure customers are notified.
- 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 stored over beef2. Beef stored over ready to eat (tongue)
Location: Cook line
Equipment: Prep Top Cooler
- 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: 1. Not all foods are date marked (ready to eat and prepared foods - tongue, rice, onions, etc...). Provide2. Raw chicken dated 11/30/11. Past 7-days. Discarded.
Location: Cook line
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Use one sink for washing/preparing meats and one sink for washing/preparing vegetables only.
Location: Kitchen (back)
Equipment: 3-bay
- Unapproved food source (discarding)
Food is unsafe, misbranded, adulterated or contaminated.
Correction: Food is not from an approved source shall be discarded.
Comments: Chicken in chest freezers needs to be taken home or discarded.
Location: Dry storage
Equipment: Chest freezer
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Dining room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 3-door reach in cooler in waitstaff area needs lighting. Provide.
Location: Wait staff area
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: Kitchen surfaces cleaned with soap and water only. Need to use Sanitizer to clean effectively. Okay to clean dining tables with soap and water.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Lots of chicken feathers, debris, etc... under the chest freezers. Sweep up.
Location: Dry storage
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Raw meats uncovered in prep top cooler bottom. Cover foods for protection (lids, plastic wrap, etc...)2. Cow feet exposed in chest freezer. Cover.
Location: Cook line
Equipment: Prep Top Cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Raw meats uncovered in prep top cooler bottom. Cover foods for protection (lids, plastic wrap, etc...)2. Cow feet exposed in chest freezer. Cover.
Location: Dry storage
Equipment: Chest freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Metal shavings and soiled.
Location: Kitchen (back)
Equipment: Can opener
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Provide light shields/guards.
Location: Dining room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Odor coming from grease trap very strong. Clean.2. Sewage odor in womens restroom. Assess.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Odor coming from grease trap very strong. Clean.2. Sewage odor in womens restroom. Assess.
Location: Womens restroom
Equipment: -
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12/14/2011 | Routine |
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