Observed the walk-in cooler holding most foods at or below 41°F.
- Physical Facilities in Good Repair (repeated violation)
Observation: The ceiling at the entrance to the kitchen is not maintained in good repair (drywall falling down).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/22/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Food sources are U.S. Foodservice, Concept Foods, Produce Source, Leon Food Service (tortillas).
2. The PIC stated that the steaks on the menu and the eggs in one of the menu items are only served fully cooked and therefore a consumer advisory is not needed.
3. The fire extinguishers were inspected in March 2015, the fire suppression system was inspected in September 2015, and the ventilation hood system was professionally cleaned in October 2015.
4. Recommend turning the walk-in cooler thermostat down to ensure that the unit is capable of holding the foods at or below 41°F. Observed the ambient air temperature in the unit at 42°F and the foods stored in the unit at 42°F.
Observed the overall facility very clean.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands between changing gloves. The cook handled raw chicken and raw chorizo with gloved hands and then removed the gloves and proceeded to put on a new pair of gloves without washing his hands in between. The EHSS instructed the cook to the wash his hands and informed the person in charge.
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.
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: Unpackaged food stored in direct contact with undrained ice. Observed scallops and shrimp stored in direct contact with undrained ice in the grill prep unit.
Correction: Store unpackaged food in drained ice. Recommend storing the food in an insert pan that allows the water to drain into another pan as the ice melts.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed chicken cooked today cooling in a large stainless steel covered container in the walk-in cooler. The PIC placed the pan of chicken into the reach-in freezer to rapidly chill it.
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: The queso sauce hot holding at improper temperatures on the steam table. Observed the container of queso sauce stored on top of another container on the steam table holding at a temperature of 128°F. The PIC rapidly reheated the sauce on the stovetop.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station on the cook's line is being used for purposes other than washing hands. Observed a food strainer and food debris in the handwashing sink. The person in charge (PIC) stated that they use that sink to strain foods occasionally.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands are not provided at the handwashing sinks located in all restrooms used by employees and at the handwashing sink in the wait station area.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: The ceiling at the entrance to the kitchen is not maintained in good repair (drywall falling down).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/15/2015 | Routine | |
The person in charge (PIC) expects to have the consumer advisory added to the menu (manually) within the next week.
Ensure that the walk-in cooler can maintain foods at or below 41°F at all times. Recommend that the temperature in the walk-in cooler remain between 38°F-39°F.
Observed the employee health policy signed by several staff members. Ensure that the remaining staff members are knowledgeable of the policy.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs and steak on the menu that may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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04/30/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Ensuring that all staff are informed of the employee health policy. Observed a policy posted in the kitchen but the PIC and staff were not familiar with the policy. The EHSS gave the PIC a copy of FDA Form 1-B (Spanish version) and recommended that the PIC review this will all of the staff and then have them sign it to acknowledge that they understand it.
2. Consumer advisory wording for the menu (asterisk next to the menu item that leads to a footnote stating that eggs and steak may be cooked to order and consuming raw or undercooked eggs and meat may increase your risk of foodborne illness).
3. Food sources are US Foodservice, PFG, Produce Source and Concept Foods.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods cold holding at improper temperatures in the walk-in cooler: shredded beef-48°F, salsa-48°F, raw chorizo-48°F, chicken-47°F. Observed the ambient air temperature in the unit at 45°F. The person in charge (PIC) stated that the door had been open for a long period of time due to a delivery that they received this morning. The PIC lowered the thermostat of the unit and will contact a service technician if the temperature of the unit does not decrease. All ready to eat foods stored in the unit were delivered today or prepared within the past 48 hours (prep dates on containers were 4/27 & 4/28).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs and steak on the menu that may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The meat slicer was observed soiled to sight and touch. Observed the employee clean and sanitize the slicer during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
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04/29/2015 | Risk Factor | |
Observed gloves in use. Observed cooling methods. (ice bath) Discussed cooling times and temperatures. PIC checking cooling temperatures before covering and putting in WIC. Employee Health Information observed.
- 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. (raw shell eggs observed stored over 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.
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12/22/2014 | Routine | |
Reviewed menu. Most items received frozen and then thawed. REveiwed items cooked and cooled. Reveiwed Employee Health. form 1B given to start using.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Precooked rice classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
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12/18/2013 | Routine | |
Discussed food safety training materials, employee health, safe temperatures for potentially hazardous foods and storage of foods (chips in barrel) to prevent contamination. EHSS will return to present a Risk Control plan for the proper cooling of foods and to deliver Spanish translated food safety resources..
No violation noted during this evaluation. | 10/29/2013 | Training | |
Standardization visit for Chris Durrer
No violation noted during this evaluation. | 10/22/2013 | Training | |
No critical violations. Discussed menu. Most food made daily for 1 day use. Minimal food made for 2 day use: beef. Hot held items discarded at night. All meats received frozen and then thawed. Discussed cooling methods and reheating. Fire suppression checked April 2012. Discussed when to use gloves. Reminder no chewing gum when cooking.
No violation noted during this evaluation. | 12/17/2012 | Routine | |
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