- Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed. OBSERVED EMPLOYEE WASHING HANDS WITH COLD WATER.
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used). OBSERVED EMPLOYEE DRINKS WITH BOTTLED WATERS AND A SODA CAN.
- Do not store any items inside hand sink for any length of time. OBSERVED EMPLOYEE CLEANING CLOTH TOWEL IN HAND SINK. HAND SINK IS ONLY FOR HAND WASHING.
- . Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas. OBSERVED RAW FISH ABOVE READY TO EAT FOODS.
- Label all toxics removed from bulk containers with common name
- Store all toxic items away from food and food areas.
- Discontinue using household grade pest control chemicals in food establishment. i.e. Raid
- Discontinue using molcahete until a variance is granted *observed molcahete being used to serve soup in lined with aluminum foil.
- All food contact surfaces must be in good condition i.e. cutting boards.
- Establishment does not have a variance for preparing food by another method that is determined to need a variance. Establishment is required to have HACCP plans readily available for inspector. i.e. camarones agua chiles and ceviche ejecutivo.
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12/17/2015 | 78 |
- Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below. i.e. cold hold unit under grill.
- . Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- . Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Use effective means of pest control for gnats. Save service receipts for verification.
- Discontinue using household grade pest control chemicals in food establishment. i.e Raid
- All food contact surfaces must be in good condition i.e. cutting boards.
- All food contact surfaces must be in good condition i.e. Molcajete, all food contact surfaces must be easy cleanable, smooth, and non-absorbant.
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08/14/2015 | 74 |
- A CERTIFIDE FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.
- ***CLEAN AND SANITIZE ALL FOOD PREP AREAS ONCE FINISHED PREPARING RAW FOOD AND READY TO EAT FOOD. ***CLEAN INSIDE OF THE FRONT COLD HOLD UNIT.
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02/25/2015 | 94 |
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. 229.164 (f) (2) (A) (iv) not covered.(Observed raw food placed on top of vegitables inside the walk in cooler. And no coverings for any of the phf items.
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12/01/2014 | 96 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
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08/06/2014 | 96 |
- A CERTIFIDE FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.(OBSERVED EMPLOYEES NOT WASHING THIER HANDS AFTER MULTIPLE TASK, THEN WOULD PREP AND PREPARE PHF ITEMS.)
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(OBSERVED SEVERAL EMPLOYEES PERSONAL DRINKS NEAR OPEN PHF PREPERATION.)
- 229.163 (i) not in HWS. Use this sink is for handwashing only.(OBSERVED ICE POURED INSIDE DESIGNATED HANDWASHING SINK.)
- 229.165 (r) (3) (D)no sanitization.(NO SANITATION WAS USED IN THE WARE WASHING OF THE UTENSILS AND DISHES.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.164 (f) (2) (A) (iv) not covered. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils.
- BOTTOM OF COLD HOLD UNIT NEEDS TO BE RID OF EXCESS STANDING WATER.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
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04/14/2014 | 71 |
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
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01/29/2014 | 92 |
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