| No violation noted during this evaluation. | 12/14/2011 | 97 |
- 55 gallon barrel completely full of beer bottles entirely blocking handsink in warewashing area.
|
3/22/2011 | 95 |
- Reinspection
- General cleanliness has improved.
|
8/12/2010 | |
- Empty paper towel dispenser and no soap dispenser at hand wash sinks
- Employee prepared food without first washing hands
- No record keeping system for shell stock tags.
|
7/20/2010 | 86 |
- Purpose of visit was for reinspection of violations observed on 12/22/09
- None of violations from 12/22/09 were observed during reinspection except for following repeat violations
- Handwash sink was inaccessible
- Handwash sink was used to hold utensils and was blocked by chair
- Keep handwash sink accessible at all times
- Do not obstruct handwash sink and use handwash sink for handwashing purposes only
- Observed large pot holding beans
- Beans had internal temperature of 51 degrees
- Beans have been in walk-in fridge over night (more than 15 hours) according to operator
- Beans were discarded into trash by operator
- Operator explained proper cooling methods and stated he will remind employees.
|
2/4/2010 | |
- Employees seem to lack knowledge of proper premise cleanliness
- Employees failed to explain and demonstrate approved cooling methods
- Food Safety Certified individual shall re-train all kitchen employees in sanitization, cooling and other applicable food safety procedures/principles
- Observed drinking glass (open top) still containing juice inside walk-in
- Food employees may only drink from closed beverage container if container is handled to prevent contamination of employee's hands, the container, non-prepackaged food and food-contact surfaces
- Handwash sink near warewashing sink was inaccessible-contained lids and dishes-and was not adequately supplied with paper towels (jammed inside dispenser)
- Handwash sink in beverage area is being used for purposes other than handwashing
- Observed food debris in this sink
- All handwashing facilities shall not be used for purposes other than handwashing and be supplied with hand cleanser and single-use paper towels in dispensers
- Supply handwash sink in beverage area
- Observed containers of food in walk-in containing cooled food in thick amounts, such as beans in pot about 10 inches deep
- Potentially hazardous food that has been prepared/heated shall be rapidly cooled (if not held at or above 135 degrees)
- After heating or hot holding, PHF shall be cooled from 135 degrees to 70 degrees within 2 hours and from 70 degrees to 41 degrees or below within 4 hours
- To achieve rapid cooling, shall use any of approved methods listed in HSC, Section 114002.1 (inspector explained methods)
- Observed cutting boards in need of resurfacing and unsanitary to sight
- Observed food prep table (across from ice machine) in need of cleaning and sanitizing
- All food contact surfaces (boards, utensils, trays) shall be maintained clean to sight and touch
- Observed food facility prepares ceviche (cured fish and shrimp using lemon) without any notification (in writting required) to consumer that ceviche is not cooked (per HSC 114004)
- Food facility shall provide written notification (in menu or conspicuously posted sign) stating that ceviche is cured/cooked in lemon juice.
|
12/22/2009 | 73 |
| No violation noted during this evaluation. | 1/5/2009 | 96 |
Restaurant representatives - add corrected or new information about Mariscos Mi Vallarta, 1517 E. El Monte Way, Dinuba, CA »