| No violation noted during this evaluation. | 02/19/2016 | Physical Recheck |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: The facility does not have a Sick Policy.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a procedure to clean-up vomit and diarrhea. I provided them with a procedure, however the facility does not have a items required in the procedure.
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02/05/2016 | Regular |
| No violation noted during this evaluation. | 08/26/2015 | Physical Recheck |
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: The development of the Procedure has started. But no step by step procedures was submitted.
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08/11/2015 | Follow Up LOC |
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: Mail-in follow up and Time as a Public Health Procedure has not been received.
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07/29/2015 | Follow Up LOC |
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: Written procedures for the Time as a Public Health Control Procedures not detailed enough. No Corrective Actions or step-by-step instructions in the procedures.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: The lettuce and cheese on the prep-line are below required temp at 47 to 50 degrees.
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06/19/2015 | Physical Recheck |
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: No Procedures were submitted with the mail-in follow up.
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05/06/2015 | Follow Up LOC |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Foods in the make-table above required temps at 55 degrees. The make table is not adequate to keep foods cold, must use Time as a Public Health Control.
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04/30/2015 | Physical Recheck |
- Posting inspection reports
Observation: The most recent inspection is not posted in the view of the public.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Beef cooling in the walk-in cooler at 100 degrees after more than 3 hours. Unsure when the 2 hours began at 135 degrees.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Potentially hazardous foods not date marked.
- Equipment and utensils are adequately rinsed after washing
Observation: Utensils and pans are not rinsed prior to sanitizing.
- Foods are cooled using appropriate methods
Observation: Large quantity of beef cooling in the walk-in cooler at 100 degrees after more than 3 hours. Unsure when 2 hours began from 135 degrees.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with ready to eat foods (lettuce, tomato, cheese, tortilla shells).
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Foods (cheese, tomatoes, pico) above required temps at 47 to 50 degrees on the prep-table.
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04/17/2015 | Regular |
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Observed cooked meat out of temperature. Corrected onsite. Review standard operation procedure to correct proper time and temperature parameters.
- Using a handwashing sink- operation and maintenance
Observation: Observed the ware-washing station used as a hand-washing sink. Remove soap and paper towels from the ware-washing station.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips must be used. Corrected.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Observed lettuce and cheese out of temperature on the prep-table. Corrected onsite. During slow times, place the potentially hazardous foods in the cooler.
- Dispensing of single-service and single-use articles
Observation: Store single use items handles up. Corrected.
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08/06/2014 | Routine |
- Food temperature measuring devices are provided and readily accessible
Reach-in GE white refrigerator must have thermometer
- In-use utensils, between-use storage
In-use utensil must be stored properly, not in containers of water. (may store in product with handle up, or on clean, sanitized surface and changed at least once every 4 hours) Corrected at time of inspection
- Using a handwashing sink- operation and maintenance
Handsink must be used for handwashing only.
- Miscellaneous sources of contamination
Diced tomatoes in walk-in must be kept covered.
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11/07/2013 | Routine |
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