- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food employees are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken strips and rice and bean mixture 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the3 compartment sink is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
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01/27/2016 | Routine | |
Note: The health department permit is posted in the office. Place the permit in the front where the customers can see it.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The quaternary ammonia concentration of the 3-vat sink is less than 200 ppm. An employee was observed placing two quaternary ammonia tablets in the last bin.
Correction: The volume of water present would require an additional tablet for a total of 3.
- Dressing Areas and Lockers - Designation
Observation: A purse observed on the dry storage rack. A second purse observed on a food preparation table.
Correction: Store all personal belongings in the office.
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07/14/2015 | Routine | |
- Hand Drying Provision
Observation: The men's bathroom is out of paper towels.
Correction: Refill the paper towel dispenser.
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04/21/2015 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The can opener blade has an accumulation of food debris.
Correction: Wash, rinse, and sanitize prior to its next use.
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12/19/2014 | Routine | |
I spoke to Ricky ( the manager) and he said he would e-mail me a copy of the service contract. He also stated the pest control would be at the facility on Monday for service.
No violation noted during this evaluation. | 07/17/2014 | Other | |
- Pests - Controlling Pests*
Observation: Two live roaches and two dead roaches observed under the cabinet in the front of the kitchen.
Correction: Contact your pest control company for service. (7/11/14)
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07/11/2014 | Routine | |
Complainant stated: roaches observed on the basket of food.
The manager (Jose) was aware of the complaint. He said he did not see a roach the day of the complaint. He said the patron told him about it. He said pest control was due for a visit this week.
Two live roaches and two dead roaches were observed inside the cabinet in the front of the kitchen. Contact your pest control company for service. (7/11/14)
No violation noted during this evaluation. | 07/11/2014 | Complaint | |
No violations noted.
No violation noted during this evaluation. | 01/07/2014 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus. Handouts on Employee Illness Decision Guide and The Big Five Foodborne Illness were reviewed and given to the operator
- Critical: Employee Health
Observation: Observed person in charge does not ensure that food employee(s) who exhibits or reports a symptom or diagnosed illness or history of exposure is restricted or excluded
Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous food cold holding at improper temperatures in that yogurt was tested at 52 degrees F in low boy refigerator in smoothie prep area. Said unit observed holding temperature at 50 degrees F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/19/2013 | Risk Factor | |
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