NOTE: Thanks for working to correct multiple violations!! A poster on Proper Glove Usage (in Spanish) was left at the firm and a handout was left on the upcoming four (4) hour food safety training being held in January. Discussed proper glove usage and that if an employee is always using utensils when placing food on grill and using a utensil when removing food from grill (never touching the ready-to-eat food) that wearing gloves is optional. In fact, employees may wash their hands more if they feel the sticky or grimy food residue on their hands from the raw meats. Only storing gloves at the handwash station can help encourage and remind employees to wash their hands BEFORE putting on gloves. Please continue to work on educating your staff on when to wash their hands and proper gloves usage. Discussed the need for there to be different utensil to handle the raw meat when it's first touched on the grill vs when the ready-to-eat food is placed on a plate for customers.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Foodservice employees are not washing their hands prior to putting on gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms (at the hand wash sink with soap for at least 15 seconds and then dry hands and turn off knob with single use paper towel) immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions used to clean dishware and utensils.
Correction: Without checking your sanitizer strength, you cannot be sure your customer's dishes or utensils used to cut raw chicken are properly cleaned/sanitized. Obtain a chlorine/bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at an effective level. ** Management plans to buy these this week **
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12/09/2015 | Follow-up | |
NOTE: Employees are not washing hands when handling clean dishware, after handling raw meats, etc. A lengthy discussion was had with manager about the fact employees ONLY washed hands during the inspection when asked multiple times by inspector. Washing hands at a hand wash sink for at least 15 seconds with soap and water when switching between handling raw and ready-to-eat foods is very important! Reminder that all containers, squirt bottles, or spray bottles holding food or chemicals must be labeled to easily identify their contents. Please ensure all shelving holding food or dishware is in good condition and does not have rust, dust, or old food particles on it. Management was encouraged to find and have staff attend food safety class in Spanish. Hoods appeared clean and hot foods were all being held at proper temperature.
- Critical: Hands - When to Wash*
Observation: Foodservice employees are not washing their hands - no handwashing between handling raw meat and ready-to-eat tortillas, no handwashing between handling dirty, soiled wipe rags and handling food, no handwashing after touching dirty utensils that had been handled after touching raw meats, etc.
Correction: Employees were only observed washing hand when asked to do so by health inspector! Instruct food employees to clean their hands and exposed portions of their arms (at the hand wash sink with soap for at least 15 seconds and then dry hands and turn off knob with single use paper towel) immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Gloves - Use Limitation (repeated violation)
Observation: Single-use gloves worn while conducting multi-tasked food preparation. Cook handled raw meats and then ready-to-eat food such as tortillas or peppers for a salad.
Correction: ALWAYS remove gloves and wash hands after handling raw meat products before handling ready-to-eat foods. Gloves should not be worn for long periods of time - they are single-use for a particular task. Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions used to clean dishware and utensils.
Correction: Without checking your sanitizer strength, you cannot be sure your customer's dishes or utensils used to cut raw chicken are properly cleaned/sanitized. Obtain a chlorine/bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at an effective level.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the minimum 120 degrees F. after multiple runs.
Correction: Discontinue the use of the low temperature dish machine until it is working properly. Switch to manual wash, rinse, sanitize, and air dry method to properly clean and sanitize equipment and utensils. Have a repairman service this unit to reach 120 degrees F. and a booster heater may need to be installed if you continue to have temperature issues with the dishmachine
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory at the dishwashing area preventing routine handwashing by food workers. Hands should always be washed prior to putting away clean/sanitized dishes and there must be a hand sink available for this.
Correction: Install an additional handwash lavatory near the dishwashing area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through any necessary agencies, if applicable.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The only handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Please remove the shelving on the wall near the hand wash sink that makes accessing the hand sink difficult. Hand sinks should never being used for storage. * Employees started cleaning items off the shelving to prepare to remove it during the inspection *
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: At the start of the inspection the basin to the hand wash sink was holding sponges, and a cleaning container filled with liquid. Additionally, food had been dumped into the handwash sink partially clogging this sink and making it very slow to drain.
Correction: Inspector cleaned the food particles out of the sink and moved items filling the hand sink basin. ONLY use the hand wash sink for washing hands - this is not a catch all location to store items or dump food. Use the three-compartment sink, the prep sink, or a trash can to dump old food. Also, do not rinse utensils or other dishware in the hand wash sink,
- Hand Drying Provision (corrected on site)
Observation: At the start of the inspection, no single-use paper towels were available at the only hand wash sink available in the kitchen.
Correction: Always ensure hand wash sink are in good working order, easily accessible, and stocked with soap & paper towels. Corrected by putting paper towels near sink.
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12/04/2015 | Routine | |
| No violation noted during this evaluation. | 07/17/2015 | Follow-up | |
Good job separating chemicals from food, and keeping hanging thermometers in all cold holding units.
Left ServSafe schedule.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Gloves - Use Limitation (corrected on site)
Observation: Observed employee touching raw animal product (i.e. raw chicken) while wearing gloves, washing hands without removing gloves, and continuing to prepare food with same gloved hands.
Correction: Wash hands after handling raw animal product. When wearing gloves they should be removed before washing hands, and then fresh gloves may be put on.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several foods in prep unit observed to be out of temperature, and unit observed to be holding at 49 degrees F.
Correction: Have unit serviced to hold at 41 degrees F or below and ensure all foods are held at 41 degrees F or below.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The low temperature dish machine did not reach 120 degrees F after multiple runs.
Correction: Have machine serviced and repaired so water reaches 120 degrees F minimum.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The only hand sink in food prep area is extremely difficult to access due to table and mounted microwave placement.
Correction: Move equipment away from hand sink in order to make it accessible for frequent and proper hand washing during all hours of operation.
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07/08/2015 | Routine | |
NOTE: Explained and left handouts on manually wash, rinse, sanitize, and air dry procedure AND cooling. Cool foods from 135 degrees F. to 70 degrees F. within 2 hours, monitor cooling temperature, cool in small batches uncovered, but protected from contamination. Cool quickly using ice baths & stir food in walk-in cooler when cooling. Good job date marking in walk-in cooler. Good job cleaning around fryer and in kitchen.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The low temperature dish machine did not reach 120 degrees F. after several runs
Correction: Until dish machine is at least 120 degrees in the rinse cycle ALL cups, dishes, & utensils must be manually washed, rinsed, sanitized, & air dried. Check plumbing & repair dish machine.
- Handwashing - Using a Handwashing Lavatory
Observation: The hand wash sink in the kitchen was hard to access due to table & microwave mounted to the wall in this area.
Correction: Move table and microwave mounted on well in front of hand sink so sink is accessible at all times & stocked with paper towels and soap.
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10/20/2014 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelving above the chest freezer is not nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: Handwashing sink in wait area was observed turned off
Correction: leak in drain pipe.
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07/23/2013 | Routine | |
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