The operator provided chlorine test strips, metal probe thermometer and an Employee Health policy was available during today's inspection.
Note: Recent structural changes to the front wait station was observed at this time.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Spanish rice on the cookline steamtable and cooked chili rellenos being held at room temperature on the cookline were hot holding at improper temperatures ( Spanish rice measured 114 degrees F). The operator rapidly reheated the TCS food products.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the True reach-in freezer is torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests ( rodent excreta pellets were observed on the tops of the warewashing chemicals, in the warewashing/prep area)
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaning chemicals, by the rear warewashing/prep area are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/14/2016 | Routine | |
Previous cited violations have been corrected at this time. In addition, the walk-in cooler, rightmost cooler unit was again serviced.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The right side of the walk-in cooler had elevated temperatures for a few TCS products .
Correction: Repair the right side of the walk-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the right side of the walk-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/04/2015 | Follow-up | |
The operator called for servicing of the walk-in cooler and was instructed to monitor the TCS food product temperatures, utilizing a calibrated probe thermmeter(s) operator. Cold holding monitoring charts were distributed at this time and a data logger placed within the rear of the walk-in cooler.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (an open employee drink was observed by the cookline steamtable)
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: A pot of cooked carnitas was observed stored on a shelf, above the flat top. The pot of carnitas was hot holding at improper temperatures ( carnitas measured 117 degrees F). The operator rapidly reheated the TCS food products..
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bulk containers of shredded chicken, ground beef and salsa ( dayed 11/26 & 11/27), stored in the rear of the rightmost walk-in cooler were cold holding at improper temperatures. (the operator rapidly cooled the TCS food product and called for servicing of the walk-in cooler)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The right side of the walk-in cooler had elevated temperatures for a few TCS products .
Correction: Repair the right side of the walk-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the right side of the walk-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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11/30/2015 | Follow-up | |
The operator provided a digital metal probe thermometer, chlorine test strips and an Employee Health policy at this time.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils ( a can of "Full Throttle" drink was observed on a shelf in the warewashing/prep area)
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: A pot of pork ( carnitas ) observed on the stove top was hot holding at improper temperatures. The stove top unit was observed turned off and the operator turned on the stove top and reheated the carnitas during today's inspection.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shredded beef, shredded chicken and cheese sauce prepared 11/14/15 and stored in the walk-in cooler, were cold holding at improper temperatures ( shredded beef-45F, shredded chicken-44F-45F cheese sauce-55F). The operator discarded the TCS food products..
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The right side of the walk-in cooler had elevated temperatures for a few TCS products .
Correction: Repair the right side of the walk-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the right side of the walk-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The chemical dishmachine tested at 0 ppm chlorine, during today's inspection. The operator called for servicing of the chemical dishmacine, during today's inspection. The operator was instructed to conduct warewashing at the three compartment sink, until the repairs to the chemical dishmachine is completed. The technician arrived at the facility and primed and repaired the chemical dishmachine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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11/16/2015 | Routine | |
Operator explained that he believes the issue is stemming from employees not closing the door completely.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Cheese sauce & rice hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: A few items on the right hand side of the walk-in cooler were slightly elevated.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic drink cups were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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07/15/2015 | Routine | |
Cooling methods have improved.
Data logger placed in the walk-in to monitor over night. Will return tomorrow to check on the walk-in cooler.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese dip at the front counter black beans on the stove top and rice on the steam table hot holding at improper temperatures. Steam table on the left hand side was not on. Black beans on the stove were not on. If back items are going to be left on the stove top, burners must be on to keep product at the proper temperature. All product was reheated to 165 degrees F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Portioned salsa in the front reach-in and foods in the right hand side of the walk-in cooler cold holding at improper temperatures. Operator called during todays inspection to have cooler serviced. Will return to check on status of walk-in cooler. Portioned cups of salsa must stay in the refrigerator at all times.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic cups were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: Wall behind where beer is stored (near the office) is in need of being repaired.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/10/2015 | Routine | |
Methods for cooling have improved, but still need improvement. Cooling parameters were met with all items observed during todays inspection. Place foods on ice water bath immediately and make sure ice bath surrounds food.
Discussed upcoming Spanish serv-safe course with management. Flyer provided.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
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12/10/2014 | Follow-up | |
Thorough discussion with the PIC regarding cooling. Used training poster that was once given by the inspector to help with translating information. Foods may not be left just sitting on the counter to cooler. They must be seperated into smaller portions, stirred frequently (preferably with an ice wand) and placed in an ice bath. Foods must be completely surround with container or ice and water, not just on the bottom of the pan.
The watistaff cooler needs a thermometer in the front of the cooler.
Make sure stickers used to date foods are removed completely prior to placing a new batch of food in the container to avoid any confusion.
Dumpster is shared with hotel next door. Make sure that doors are closed by employees.
A follow-up inspection will occur on/about December 08, 2014.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (lemons for drinks)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Thawing (corrected on site)
Observation: Chorizo in a pan of water observed sitting on top of the broiler oven.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Cheese sauce on the counter noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Cups and stainless lexan pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemical spray bottles were observed without a label.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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11/04/2014 | Routine | |
Gasket has been ordered for small make table. Operator explained gasket is going to be placed on cooler today.
No cooling was observed during todays inspection.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Cups at wait station were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination. Unpackaged straws observed in plastic container for waitstaff to dispense. Recommended leaving packaging on completely or at least on the mouth portion.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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07/18/2014 | Follow-up | |
Additional food temperatures: Salsa - 38, white sauce - 38, Portioned cups of salsa- 29-44, Milk - 38.
Will return on/about July 18, 2014 for follow-up inspection.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Containers of foods that had recently been prepared were observed sitting on the counter. After a thorough discussion with the kitchen staff, foods were placed in shallow pans, ice wands were used, as well as ice baths. Recommended not only using an ice wand for the cheese dip but an ice bath as well, to help achieve cooling more quickly. Temperatures dropped dramatically once proper cooling methods were used.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chile rellenos observed sitting on the counter.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several foods in the walk-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the small make table is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in cooler fans were observed with a layer of ice. Repair technician had been called to service machine.
Correction: Repair the refrigeration to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required
Observation: Cups at wait station were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Unpackaged straws observed in plastic container for waitstaff to dispense. Recommended leaving packaging on completely or at least on the mouth portion.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Pests - Controlling Pests*
Observation: Abundance of flies noted throughout the facility.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/08/2014 | Routine | |
Vinyl tiles have now been placed throughout the kitchen.
No violation noted during this evaluation. | 03/31/2014 | Follow-up | |
Additional food temperatures: Black beans - 150, Beef tips - 167, Chicken - 184, Enchilada sauce - 157, Burrito sauce - 165, Tomatillo sauce - 156, Salsa (made 10 am) - 53, Chile rellenos (made 4 hours prior) - 42, 48, Milk - 38.
Thermometers should be placed in the warmest part of the refrigerator.
Will return on/about 03/28/2014 for follow-up inspection.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Cooling*
Observation: Ambient temperature or pre-chilled ingredients for salsa and white sauce not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Large container of sauces observed being stored on the counter to cool. Ice wand, ice bath, and stainless, shallow pans, is the preferred method. Review cooling training hand out with employees.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Tamales and cheese sauce hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tray of individually portioned salsa and white sauce observed sitting out at room temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) carnita, enchilada sauce and cooked vegetables in the refrigerator, the food should have been discarded several days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Employee jackets/hats observed being stored on racks, in the dry storage area.
Correction: Store clothing in a designated area, away from food.
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03/17/2014 | Routine | |
Recommended cutting back portions to cool, to achieve cooling more quickly.
Once enchilada sauce was placed in ice water bath, sauce dropped 20-30 degrees in 15 minutes.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw chicken observed being stored above raw beef.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the small make table is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic drinking cups were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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12/06/2013 | Follow-up | |
Additional food temperatures: Chicken (cooling 2 hours) - 73, Cheese - 39, Milk - 35.
Carne asada on the menu must be asterisked denoting it may be served raw/undercooked.
A follow-up inspection will occur on/about 12/05/2013
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (taco shells)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored above chorizo, on speed racks, in the walk-in cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Cooling* (corrected on site)
Observation: Chicken broth noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) enchilada sauce and cooked beef tips in the refrigerator, the food should have been discarded this morning.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the small make table is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils, Air-Drying Required
Observation: Cups were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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11/25/2013 | Routine | |
Email menu to inspector prior to printing to ensure compliance.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Huevos rancheros and steaks that are served cooked to customers liking are not asterisked on the menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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08/15/2013 | Follow-up | |
Additional food temperatures - Chicken - 182, Pico - 40, Sliced tomato - 40, Tamale - 39, Sliced tomato - 40, Rice - 38, Cheese sauce - 39.
Foods are being placed in ice baths. Make sure that foods are completely surrounded by ice water to ensure they are cooled properly.
Make sure hot wells are turned on!
Several flies noted in the facility.
A follow-up will occur on/about August 15, 2013.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Large packages of raw beef observed sitting directly on top of pork shoulders.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food Contact with Equipment and Utensils*
Observation: The same pair of gloves were observed being used to handle chemicals as well as prepare food.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice, beans, chile rellenos and cheese dip hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Several pans of cooked meats in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) sauces in the refrigerator, the food should have been discarded seven days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Huevos rancheros and steaks that are served cooked to customers liking are not asterisked on the menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture at the food prep table by the dish machine is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of degreaser and bleach are not labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/05/2013 | Routine | |
Coolers now working properly.
All foods were observed below 41 F.
No violation noted during this evaluation. | 04/23/2013 | Follow-up | |
Salsa and white sauce cooler may need to be repaired along with the make table. Have technician look at this cooler as well.
Do not store potentially hazardous foods in these units until it can be repaired.
Will return on 04/23/13 to check on coolers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the left make table and the salsa and white sauce cold holding at improper temperatures. Foods were moved from the make table into the walk-in cooler until cooler can be repaired.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The left make table observed with an ambient air temperature of 47 F.
Correction: Repair the make table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the make table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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04/16/2013 | Follow-up | |
Additional food temperatures: Rice - 153, Beans - 188, Sauces - 170-188, Chicken - 46, Beef - 47, Chicken - 50, Tamale - 36, Beef - 39, Pork - 39, Chicken (removed from heat 3 hr prior) - 73.
Will return on April 15, 2013 to check on the cooler.
- Critical: Food Contact with Equipment and Utensils*
Observation: Observed employee handling raw meat and raw vegetables with the same gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the left make table and the salsa and white sauce cold holding at improper temperatures. Foods were moved from the make table into the walk-in cooler until cooler can be repaired.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: Thermometers are needed in both make tables on the line. Recommended keeping back up thermometers for refrigerators.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The left make table observed with an ambient air temperature of 46 F.
Correction: Repair the make table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the make table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Cups were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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04/11/2013 | Routine | |
Additional food temperatures: beef tips - 176, Tamale - 143, Chicken - 157, Beans - 143, Rice - 138, Chorizo - 40, Pork - 39, Chicken - 40.
Ensure raw chicken is stored below raw beef.
Critical violation should be addressed immediately.
Non-critical violation should be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chile rellenos & salsa cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Cups were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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12/14/2012 | Routine | |
All violations have been corrected.
Manager is going to attend serv-safe course in Spanish next month.
Manager stressed the importance of hand washing with employees.
No violation noted during this evaluation. | 02/13/2012 | Follow-up | |
Additional food temperatures: Ground beef (hot hold) - 151, Rice (Hot hold) - 200, Raw chicken - 42.
Facility has adequate metal stem thermometers, chlorine test kit, and employee health policy in place.
Review when hand washing is needed and hand washing procedures with staff.
A follow-up will occur on or about February 13, 2012. Non-critical violations must be corrected within 30 days.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed the dishwasher run his hands under water for 5-10 seconds without using hand soap.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed the dishwasher handling dirty then clean dishes without washing his hands in between. Waitstaff was also observed handling dirty plates and handling plates of food without washing hands in between.
Correction: Instruct food employees to clean their hands and exposed portions of their arms 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Refried beans hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Metal pans. Dish washer observed washing and rinsing metal pans without following up with chemical sanitizer.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Metal pans were found stacked while wet after cleaning.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the dish machine is being used for purposes other than washing hands. Food particles were observed in the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
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02/03/2012 | Routine | |
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