| No violation noted during this evaluation. | 10/08/2010 | Regular |
- Designation of Person in Charge (46.101)
The Person in Charge failed to notify the Department of an imminent health hazard and cease operations. HOT WATER IS NOT AVAILABLE INSIDE FACILITY.
- Cleanliness of Hands and Exposed Portions of Arms (46.131)
Food Employee did not follow proper hand washing procedure. Soap and/or warm water not used due to the lack of hot water in facility.
- Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
Temperature and time log is not maintained for all foods that are held in the hot holding units. *** 46.385(c) - Time as a Public Health Control for Potentially Hazardous Foods (c) Time as a public health control. (1) Except as specified in paragraph (2), if time—rather than temperature—is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, all of the following shall be done: (i) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. (ii) The food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. (iii) The food in unmarked containers or packages or marked to exceed a 4-hour limit shall be discarded. (iv) Written procedures shall be maintained in the food facility and made available to the Department upon request, that ensure compliance with this subsection and § 46.384(a)—(b) (relating to potentially hazardous food: cooling) for food that is prepared, cooked and refrigerated before time is used as a public health control. (2) In a food facility that serves a highly susceptible population, time only—rather than temperature—may not be used as the public health control for raw eggs.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Microwave Oven Meets Standards (46.673)
Non-commercial microwave is present.
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
Proper WASH, RINSE AND SANITIZING is not being conducted properly due to the lack of hot water inside facility.
|
10/07/2010 | Regular |
- Duties of the Person in Charge (46.102)
The food facility operator shall be the Person in Charge or shall designate a Person in Charge and shall ensure that a Person in Charge is present at the food facility during all hours of operation. * Wilkins Garcia has taken a Food Safety Course but City certificate is not present.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
- Packages of cheese were held at a temp of 50 degrees F rather than 41 degrees F or below as required in cold-hold unit. Cheeses were transferred to delicase. - 20 packs of hot dogs, 10 packs of lunchables, 6 packs of bacon and 20 packs of cheeses were stored inside open refrigeration unit at 65 deg F. Sanitarian advised manager to move foods to colder unit and DISCONTINUE USE OF OPEN REFRIGERATION UNIT TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL UNIT CAN MAINTAIN PROPER TEMPERATURE OF 41 OR BELOW.
- Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
Temperature and time log is not maintained for all foods that are held in the hot holding units. *** 46.385(c) - Time as a Public Health Control for Potentially Hazardous Foods (c) Time as a public health control. (1) Except as specified in paragraph (2), if time—rather than temperature—is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, all of the following shall be done: (i) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. (ii) The food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. (iii) The food in unmarked containers or packages or marked to exceed a 4-hour limit shall be discarded. (iv) Written procedures shall be maintained in the food facility and made available to the Department upon request, that ensure compliance with this subsection and § 46.384(a)—(b) (relating to potentially hazardous food: cooling) for food that is prepared, cooked and refrigerated before time is used as a public health control. (2) In a food facility that serves a highly susceptible population, time only—rather than temperature—may not be used as the public health control for raw eggs.
- Cooling, Heating, & Holding Capacities (46.611)
Cold-hold unit's ambient temperature measured 51 deg F. ** DISCONTINUE USE OF UNIT TO STORE HAZARDOUS FOODS UNTIL IT CAN maintain all refrigerated foods at a temperature of 41 degrees F or below. Cheese were transferred to a delicase unit.
- Food Temperature Measuring Devices Provided (46.632)
Temperature measuring devices for ensuring proper temperatures of food are not available or readily accessible.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
- No sink stoppers present. - Proper WASH, RINSE AND SANITIZING is not being conducted.
|
06/28/2010 | Follow-up |
- Duties of the Person in Charge (46.102)
The food facility operator shall be the Person in Charge or shall designate a Person in Charge and shall ensure that a Person in Charge is present at the food facility during all hours of operation. * Wilkins Garcia has taken a Food Safety Course but City certificate is not present.
- Required Washing Locations (46.133)
Hands are washed in 3 basin ware washing sink instead of designated hand sink.
- Food Storage Requirements & Prohibited Areas (46.321)
Jars of food are not stored at least 6 inches above the floor in cooking area. ** This storage method allows for contamination during floor cleaning.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Cheese & tuna salads were held at an internal 45 degrees F rather than 41 degrees F or below as required in cold-hold unit. Salads were transferred to colder unit.
- Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
The temperature of a bowl of eggs near cooking line was measured at 78 deg F. Employee did not know how long they were sitting. EGGS WERE DISCARDED BY EMPLOYEE. *** 46.385(c) - Time as a Public Health Control for Potentially Hazardous Foods (c) Time as a public health control. (1) Except as specified in paragraph (2), if time—rather than temperature—is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, all of the following shall be done: (i) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. (ii) The food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. (iii) The food in unmarked containers or packages or marked to exceed a 4-hour limit shall be discarded. (iv) Written procedures shall be maintained in the food facility and made available to the Department upon request, that ensure compliance with this subsection and § 46.384(a)—(b) (relating to potentially hazardous food: cooling) for food that is prepared, cooked and refrigerated before time is used as a public health control. (2) In a food facility that serves a highly susceptible population, time only—rather than temperature—may not be used as the public health control for raw eggs.
- Cooling, Heating, & Holding Capacities (46.611)
Cold-hold unit's ambient temperature measured 51 deg F. ** DISCONTINUE USE OF UNIT TO STORE HAZARDOUS FOODS UNTIL IT CAN maintain all refrigerated foods at a temperature of 41 degrees F or below. Cheese & salads were transferred to a colder unit.
- Food Temperature Measuring Devices Provided (46.632)
Temperature measuring devices for ensuring proper temperatures of food are not available or readily accessible.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
Old food residue & debris are observed on ALL shelving and under equipment in cooking area & on top of cold-hold unit.
- Toilet Rooms Enclosed & Self-Closing Doors (46.922(d))
Toilet room door is not self closing.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Debris is observed behind & under equipment in cooking & rear storage area.
|
05/13/2010 | Regular |
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