August 20, 2009 (Follow-up)

• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2310 - Critical The handwashing facility located at the back area by the 3-compartment sink is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cleaning products in the sink preventing its use.

April 28, 2009 (Routine)

• 0080 - Corrected During Inspection Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
  Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
• 0220 - Critical Repeat In use open drinking container stored in a manner (on prep table) that may contaminate food, food contact surfaces or utensils.
  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.
• 0480 - Unlabeled food containers underneath prep area on right side.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0570 - Improper use of dry wiping cloths, as they were being used underneath cutting boards .
  Do not use wiping cloths under boards, as this is not a prescribed usage. May use a bar matting type of material underneath board to decrease slippage.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back door was open and there is no screen door in place.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Consider installing a screen door to increase fresh air flow in kithchen area.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Need one in the back by the prep table and one in each bathroom.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

December 22, 2008 (Routine)

November 12, 2008 (Routine)

• 0060 - Critical The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 0220 - Critical In use open drinking container (cafe con leche) stored beside the food prep area in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 0550 - Dispensing utensils (Ice scoop in back Ice Machine) improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 2 - Critical Fresh sliced tomatoes cold holding at improper temperature (51 degrees F).
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - There was no temperature measuring device located on the left side of the food preparation unit.
  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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Quatanery Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 2310 - Critical The handwashing facility located at the back area by the 3-compartment sink is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

June 23, 2008 (Routine)

• 0810 - Repeat The methods used for cooling were not adequate. Employee observed not using sufficient ice fir the ice bath at the food prep sink for cooling a bulk soup pan.
  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.
• 1700 - Critical Repeat Quaternary Ammonium sanitizing solution (100 ppm) used was not at an acceptable concentration .
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Cooking stove by rear hand sink not being used and should be removed unless planning to use it in the operation.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3330 - Critical Repeat Working containers of cleaning compound are not properly labeled.
  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.

February 27, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw pork sausage in semi-open package stored above RTE cheese slices. No apparent leakage had occurred.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination. Open bag of bread observed stored on shelf in dry storage area.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 0800 - Corrected During Inspection Critical Two pans of black beans- 3 gallons each (code date 2/25/08) noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F 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. Owner voluntarily discarded foods that had been improperly cooled.
• 0810 - Corrected During Inspection The methods used for cooling were not adequate. Employee observed not using enough ice for the ice bath at the food preparation sink for cooling a bulk soup pan.
  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.
• 0820 - Corrected During Inspection Critical Rotissere chicken (115 F) hot holding at improper temperatures for over 2 hours.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria. Operator voluntarily removed from the hot holding and reheated to 165 F.
• 1450 - Hot holding capacity to meet the food storage demands of the establishment was insufficient.
  Provide additional hot holding equipment necessary to maintain food items at 135 F or more. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Operator has agreed to find a better solution for hot holding cooked food items.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Operator agreed to use chlorine solution at 50 -100 ppm until new Quaternary Ammonium solution arrives from chemical supplier.
• 1960 - Food-service pans were found stacked while wet after cleaning and chemical sanitization.
  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. Owner agreed to correct.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2730 - The refuse container used to store refuse/recyclables has no drain plug (outside dumpster).
  Replace the drain plug to the refuse container. Discuss with your waste management provider.
• 2750 - Dumpster noted with an accumulation of food debris and food packaging.
  Call dumpster company for cleaning of this dumpster.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back door(s) are not fully self-closing and require weather stripping in between the two doors to prevent insect entry.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment (out beyond dumpster area). Significant storage of waste lumber observed by nearby dumpsters.
  Remove all unnecessary items from the outside of the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. Discussed with PIC.
• 3330 - Critical Working containers of cleaning chemical was not properly labeled.
  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. Operator agreed to mark container with common name in English and Spanish.
• 3340 - Corrected During Inspection Critical Containers of butane fuel are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of fuel must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 05, 2008 (Routine)

• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quatenary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Correct by 2/6/08.
• 1570 - Refrigeration shelving was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the the refrigeration shelving 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 shelving replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2520 - Critical A direct connection exists between the drain line of the food preparation sink and the sewer line (meat preparation room).
  Eliminate the direct connection between the sewer line and the cited equipment. Operator stated that air gap will be installed on the evening of 2/5/08.
• 2810 - Ceiling in the meat preparation area is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable. Correct within 30-60 days of opening.
• 2830 - Floor and wall juncture in behind the cook line is not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.