| No violation noted during this evaluation. | 07/07/2015 | Routine | |
Discussed corrective actions to violations. Food handler's cards must be obtained w/n 90 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: @FOOD@ cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Salsa was cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/25/2014 | Routine | |
Complaint investigation: Mold on tortilla chips. Inspected tortilla chips. Advised operator to inspect tortilla chips during storage to ensure chips have not been exposed to moisture other contaminants. Tortilla chips should be stored in a dry container that is clean and free from the appearance of mold. Moldy tortilla chips should be discarded. No mold present during time of inspection. Complaint closed.
No violation noted during this evaluation. | 06/16/2014 | Complaint | |
Foods are still holding at 41* F or above. Ice foods and have unit adjusted to hold foods at 41* F or below. Time as a public health control policy implemented for front line.
No violation noted during this evaluation. | 05/29/2014 | Follow-up | |
Repair prep unit within 24 hours. Follow-up will be conducted.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: No hand washing between glove changes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation prior to donnin gloves
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Cooling* (corrected on site)
Observation: Tomatoes noted not being adequately cooled in the walk-in to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked vegetables and meats were hot holding at improper temperatures.
Correction: Discard food. Ensure foods are maintained at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cheese, tomatoes, sour cream, and salsa cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep unit and hot side of prep unit are not holding at proper temperture.
Correction: Repair or replace unit. It should hold at 41*F or below (36* F-38* F).
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls need cleaning.
Correction: Clean walls.
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05/28/2014 | Routine | |
Discussed the following with the operator: employee health & corrective actions for violations. NOTE: Verify backflow preventers are installed externally or internally. Replace light bulb at grill. Clean utensil bin. Permit issued.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employee health policy not provided.
Correction: Provide employee health policy.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under equipment need cleaning.
Correction: Clean floors.
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11/12/2013 | Routine | |
Discussed the following with the operator: cook temperature, hand washing, employee health, & corrections to violations. Employees must obtain food handler cards in 90 days.
- Person in Charge (corrected on site)
Observation: Person in charge has not trained all staff on food safety & 5 reportable foodborne illnesses and symptoms.
Correction: Provide training for staff specific to foodborne illness & food handling practices to include food cooking and holding temperatures.
- Critical: Employee Health* (corrected on site)
Observation: Employee health policy not provided.
Correction: Provide employee health policy.
- Critical: Hands - When to Wash* (corrected on site)
Observation: No handwashing before donning gloves.
Correction: Wash hands before donning gloves.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria (103*F).
Correction: Continue to cook the chicken to heat all parts to 165°F or above for 15 seconds.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Bacon was not datemarked.
Correction: Datemark all prepared or commercially processed food that will be held over 24 hours.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep cooler is leaking condensation.
Correction: Repair cooler.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer was detected in wiping cloth bucket.
Correction: Ensure santizer is provided in wiping cloth bucket at proper concentration.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Dishes are stacked while wet.
Correction: Allow dishes to air dry before stacking.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors need cleaning in walk-in refrigerator and under equipment.
Correction: Clean floors.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handsink is leaking.
Correction: Repair handsink.
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06/12/2013 | Routine | |
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