Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
The cookline prep cooler has an ambient air temperature of 43-45F, with cheese, cooked fish, chorizo, and cooked chicken holding at 42-45F.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
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VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
In walk-in: some containers of cooked chicken, beef, and pork are not dated (prepared Saturday).
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
|
Apr 16, 2007
|
95 |
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VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Some meat in refrigerator & walk-in at 47-49F
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
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VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
Some meat in walk-in not dated
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
|
Jul 21, 2007
|
90 |
|
No violation noted during this evaluation.
|
Aug 30, 2007
|
100 |
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VIOLATION OF SECTION 2-301.13 *CRITICAL* Food employees are not washing their hands twice after contacting bodily fluids or are not washing at appropriate sinks, specifically:
Employee observed leaving restroom then working at the front counter (drinks, bagging food) without a second handwash.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. After defecating, contacting body fluids and discharges, or handling waste containing fecal matter, body fluids, or body discharges, and before beginning or returning to work, food employees shall wash their hands twice. After using the toilet room, hands must be washed first at a handwashing lavatory in the toilet facility and again at a handwashing lavatory in the food preparation area.
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VIOLATION OF SECTION 2-401.11 *CRITICAL* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-2 half-full water bottles, 1 with lid & 1 with no lid, at front prep table
-Uncovered bowl with spoon on top of a box of tortillas (top shelf) in walk-in cooler
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas.
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VIOLATION OF SECTION 3-301.11 Food employees do not minimize contact with exposed foods, specifically:
Styrofoam cup stored in the salsa in the walk-in; plastic insert stored in the dried rice in back room -- no handles on these scoops
REQUIRED CORRECTION: Use spatulas, tongs, deli tissue or other dispensing equipment to minimize direct hand contact with food or ice.
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VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-Raw eggs stored on the top shelf in the walk-in, directly on box of tortillas and with box of produce on the bottom.
-3 pans of food (chili rellenos, 2 pans meat) uncovered in the freezer
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
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VIOLATION OF SECTION 3-501.14 *CRITICAL* Cooked potentially hazardous food is improperly cooled, specifically:
Chicken that started cooling approx. 3-1/2 hours prior was in a 4-6" deep bus tub in the walk-in at 74-75F in the center
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Cooked potentially hazardous food shall be actively cooled: 1) from 140°F (60°C) to 70°F (21°C) within two hours; and 2) from 70°F (21°C) to 41°F (5°C) or less, within four hours. Potentially hazardous food received at a temperature above 41°F (5°C) shall be cooled to those temperatures within four hours.
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VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-Raw hamburger left to thaw in sink was put back into the refrigerator upon arrival; found the temperature at 62F. Employee stated it had thawed in bucket with running water approx. 3 hours
-Shredded beef prepared yesterday (but with todays date - employee stated it was mislabeled) found in the walk-in at 47F; employee stated this item was out only for 5 minutes for further prep (other items in the walk-in cooler were at 36-38F)
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
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VIOLATION OF SECTION 4-101.11 Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Using pieces of cardboard for covers / lids on 2 inserts on the prep cooler (1 wrapped in plastic wrap)
REQUIRED CORRECTION: Multiuse equipment, utensils, and food storage containers may not impart color, odors or tastes to food and shall be made of safe materials. Multiuse equipment, utensils, and food storage containers shall be durable, corrosion-resistant and nonabsorbent.
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VIOLATION OF SECTION 4-502.11 Temperature measuring devices are not calibrated, or are not in good repair or accurate, specifically:
Probe thermometers -- 1 that is not approved (with range of 50-550F), and 1 that was reading 140F in 185F water
REQUIRED CORRECTION: Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure accuracy. Air temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
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VIOLATION OF SECTION 4-601.11 *CRITICAL* Food-contact surfaces are not clean, specifically:
Wet strainer / colindar and wet stainless steel bowl on shelf where clean dishes stored, both with food residue (unable to tell if sanitized - no measureable chlorine; employee stated they do sanitize with chlorine after washing)
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
|
Feb 12, 2008
|
77 |
|
No violation noted during this evaluation.
|
Feb 20, 2008
|
100 |
-
VIOLATION OF SECTION 3-302.12 Working containers of food removed from their original packages are not identified, specifically:
Flour not labeled
REQUIRED CORRECTION: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food.
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VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
Meat in Kenmore not time dated
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
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VIOLATION OF SECTION 6-202.15 Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
Door propped open to outside
REQUIRED CORRECTION: Outer openings of the food establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; 2) closed, tight-fitting windows; and, 3) solid, self-closing doors. Windows or doors used for ventilation must be protected by the use of screens, air curtains, or other effective means.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Wall damaged in back
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
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VIOLATION OF SECTION 7-202.12 *CRITICAL* Poisonous or toxic materials are improperly used or applied, specifically:
Raid Ant & Roach spray on site
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Poisonous or toxic materials shall be used according to label directions and applicable laws. Poisonous or toxic materials shall be applied so that a hazard to employees or other persons is not constituted and so that contamination of food or other items will not result.
|
Aug 9, 2008
|
87 |
|
No violation noted during this evaluation.
|
Feb 10, 2009
|
100 |
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Wall damage - foam repairs not complete so all openings (in both back areas) are well-sealed, smooth, cleanable; other wall repair needs painted
-Faucet at 3-compartment sink is leaking, tied with towel
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
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VIOLATION OF SECTION 7-202.12 *CRITICAL* Poisonous or toxic materials are improperly used or applied, specifically:
Unapproved pesticide found onsite, specifically: can of 'Raid' in back storage room, inside cabinet under sink
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Poisonous or toxic materials shall be used according to label directions and applicable laws. Poisonous or toxic materials shall be applied so that a hazard to employees or other persons is not constituted and so that contamination of food or other items will not result.
|
Oct 16, 2009
|
94 |
-
VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Raw fish thawing upon arrival and then put immediately into the cooler was at 71F throughout. PIC stated it was thawed under running water for 10 minutes.
REQUIRED CORRECTION: Potentially hazardous foods shall not be thawed at room temperature. Food may be thawed by one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F (5°C) or less; 2) completely submerged under running water at a temperature of 70°F (21°C) or below, with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or for a period of time that does not allow raw animal food to be above 41°F (5°C) for more than four hours; 3) in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process takes place in the microwave oven; or 4) as part of the conventional cooking process.
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VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
The rubber gasket on the left door of the prep cooler is badly torn
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
|
Feb 19, 2010
|
97 |
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VIOLATION OF SECTION 3-501.15 Incorrect methods are used to cool potentially hazardous foods, specifically:
Cooked chicken on 7/22 has internal temperature of 73F & steak aside internal temperature of 74F. Both products are filled too high & placed in walk-in at 12:30pm
REQUIRED CORRECTION: Potentially hazardous food shall be cooled by: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in an ice water bath; 5) using or arranging containers to facilitate heat transfer; 6) adding ice as an ingredient; 7) other effective methods. Food shall be arranged to provide maximum heat transfer and loosely covered or uncovered.
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Jul 22, 2010
|
98 |
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VIOLATION OF SECTION 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Build-up on can opener
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
|
Jan 28, 2011
|
98 |
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