permit issued
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) rice, beans in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Plumbing System Maintained in Good Repair
Observation: The sink basin and mop sink in the dish room area is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Missing floor tiles in the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open (kitchen rest room)
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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12/09/2015 | Routine | |
Returned to pick up the time/temperature log from the cooling down of salsa. The manager indicated that he will now be using the shallow containers, ice/water bath and W-in freezer combination to speed up the cooling down process of salsa. He also indicated that the Refrigeration Repair Company called and may be in today to make cooler temperature adjustments
No violation noted during this evaluation. | 06/29/2015 | Risk Factor Intervention | |
Arrived to assess the cooling down of salsa only to find that the salsa had just been cooked and removed from the stove. At 11:25 AM the salsa was @ 200 F. Instructions were left regarding keeping a temperature/time record of the cooling, noting the time when the salsa reaches 135 F and recoding the temperature every 30 minutes and that return visits would be made to monitor how they were doing. HM
No violation noted during this evaluation. | 06/25/2015 | Risk Factor Intervention | |
Returned at 3:15 PM to find that the salsa was about 95 F and not cooling down quickly enough to bring the temperature down to 70 F within 2 hours. The salsa had to be poured in shallow containers and placed in ice/water bath and everything placed in the W-in freezer. They had an hour to accomplish this. To return later. HM
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Salsa was not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Pour salsa into shallow containers and use a combination of ice/water bath and W-in freezer to speed up the cooling. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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06/25/2015 | Risk Factor Intervention | |
Returned at 6:15 PM and noted that the salsa was between 51 F and 55 F with another hour to bring temperature down to 41 F. HM
No violation noted during this evaluation. | 06/25/2015 | Risk Factor Intervention | |
Cold holding/cooling assessment was conducted and the following was noted: (1) To return on Thursday about 9:00 AM to assess the cooling as no cooling down of foods was being done at the time of visit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found the W-in cooler not operating at proper temperature, foods were cold holding between 44 F and 47 F. Also, in the upper sections of the Make units, the portions of foods that were above the chill line were at temperatures greater than 41 F.
Correction: Lower temperature of W-in cooler so that it can cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Reduce the quantity of food in the upper sections of the Make units to the chill line so that the entire food can be cold held at 41 F or lower.
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06/23/2015 | Risk Factor Intervention | |
permit issued/ discussed cooling procedure
- Critical: Cooling* (corrected on site)
Observation: Salsa/sauce prepared at 11am noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling salsa/sauce were not adequate in large containers.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Physical Facilities in Good Repair
Observation: Kitchen floor tiles at walk-in cooler damaged/standing water/ not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/09/2014 | Routine | |
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Employee observed using bottle of dressing then storing it in lettuce used for salad and other meals. Food in contact with equipment or utensils that have not been cleaned or sanitized as required.
Correction: Store bottle of dressing on shelf, not in contact with ready to eat foods
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pico de gallo cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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08/20/2013 | Routine | |
Issued/discussed: when to wash hands@ cook station/form 1-B/update permit application/permit
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
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01/31/2013 | Routine | |
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